Vinschgau rolls

Ingredients for 6 servings:

• 200 g spelt flour, type 630
• 200 g rye flour, type 997
• 1 cube of yeast, alternatively dry yeast
• 1 tbsp beet syrup
• 1 tsp caraway seeds
• ½ tsp fennel seeds
• ½ tsp anise seeds
• 2 tsp sea salt
• 300 ml water, warm
• Flour, for forming the rolls
• Butter, for the baking tray

Instructions

Working time approx. 35 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

Yeast dough

Mix the two types of flour in a large bowl, make a well in the middle, and crumble in the yeast. Pour the syrup over the yeast, add 300 ml of warm water, and mix with the yeast, syrup, and a little flour. Cover the bowl and let it rise in a warm place for about 15 minutes. Crush the spices in a mortar and pestle. Knead the yeast-flour mixture, the ground spices, and the salt using the dough hook of a hand mixer. Cover and let it rest in a warm place for another 15 minutes. Knead the dough thoroughly again and divide the dough into the desired number of rolls using a dough scraper. Coat each piece in flour and, with floured hands, shape into rolls. Place them on a greased baking tray. Let them rest for a final 15 minutes. Bake the rolls in a preheated oven at 175°C (fan oven) for 30 minutes until crispy brown. Place a bowl of water in the oven while baking.