Sunday rolls, also for in between

Ingredients for 1 servings:

• 600 g spelt flour type 630
• 100 g wholemeal spelt flour
• 350 g water, lukewarm
• ¾ tbsp rye malt
• 1 tbsp honey
• 1 packet of dry yeast or 0.5 cube of fresh yeast
• 2 tsp sea salt, regular salt or – for a special touch – herb salt
• 60 g butter, melted

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

wheat-free

Put the flour in a bowl and mix both types of flour together. Make a large well in the flour. First add the yeast, then the honey and salt. Then add about 50 ml of the warm water. Mix the honey, salt, yeast and water together. It’s okay if a little flour gets mixed in. Let this mixture rest for 15 minutes. Add the malt and melted butter as well as the remaining 300 ml of water and knead until the dough no longer sticks to your fingers. Let the dough rest in the bowl for 45 minutes in a warm place. Alternatively, you can mix the dough completely and then refrigerate it overnight. The longer it rests or rises, the better the rolls taste. Knead the dough briefly, shape it into a rope and divide it into 10-15 pieces. Shape the individual pieces into rolls and place them on a baking sheet. Then let the rolls rest and rise in a preheated oven at 50 degrees Celsius for 15 minutes. Remove the rolls from the oven and preheat it to 200 degrees Celsius. Brush the rolls with water for a crispy crust and place them in the oven at 200 degrees Celsius. After 10 minutes, reduce the oven temperature to 175 degrees Celsius. If you want to freeze the rolls for the next weekend or during the week, carefully remove them now, let them cool, and freeze them. If you need them today, let them bake for about another 20 minutes. The resting time is an absolute minimum for the really impatient!