Sunday rolls

Ingredients for 1 servings:

• 550 g flour
• 1 tbsp, leveled salt
• 1 tsp sugar, brown
• 175 g natural yogurt, 1.5% fat
• 175 g mineral water
• 25 g butter
• 1 cube of yeast

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 13 hours

Since you can prepare the dough the night before, it’s quick in the morning. Makes 10 rolls.

Sift the flour into a large bowl. Add the remaining ingredients and, using the dough hook on a mixer, knead into a smooth yeast dough. If the dough is still sticky, add a little more flour. Cover the bowl with a towel and let the dough rise overnight. The next morning, knead the dough again by hand. Divide into 10 equal portions. Shape each portion into a ball and place it on a baking sheet lined with baking paper. Score the tops with a knife. Let rise for about 20 minutes. Preheat the oven to 200°C. Place a small bowl of water on the bottom of the oven. Bake the rolls on the middle rack for about 20 minutes.