Sunday rolls with olive oil

Ingredients for 1 servings:

• 590 g wheat flour type 550
• 350 ml water
• 50 ml olive oil
• 10 g salt
• ½ pack of dry yeast
• some flour for the work surface
• 200 ml water for steaming

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 45 minutes

Fluffy and crispy – makes 8 – 9 rolls – let the dough rise in the fridge overnight

Mix the flour with the salt and the dried yeast in the food processor and then add the water and olive oil. Now knead the dough on high for 15 minutes. Use a dough scraper to pull the dough inwards from the edge of the bowl to form a ball of dough. Now cover the bowl tightly with a lid or film and place it in the refrigerator at around 5 degrees Celsius until the next morning. The next morning the dough should have risen nicely. It’s not a problem if the dough stays in the refrigerator for 2-3 hours longer than planned. Preheat the oven to approx. 220°C (top and bottom heat). In the meantime, carefully transfer the dough to a lightly floured baking dish. Use the dough scraper to lift the dough out of the bowl from the edge. Use the dough scraper to cut out approx. 8-9 equal-sized dough pieces and press them lightly with your hands to form a flatbread. Fold the sides up lengthwise and press them down lightly with your fingers. Place the dough pieces on a perforated baguette tray. I also cut out small strips of baking paper and place these underneath so the dough doesn’t stick to the tray. Now place the dough pieces in the preheated oven, centered on the oven rack, and pour 100 ml of water onto the oven floor. Work quickly to avoid burning yourself, and close the door promptly to prevent the steam from escaping. After about 15 minutes, add another 100 ml of water. Switch to fan-assisted mode for the last 5 minutes for a nice browning. The rolls will be in the oven for about 25 minutes in total. Since every oven is different, please adjust the time if necessary.