Dissolve the yeast in some of the water / whey.
Weigh the flour and baking malt and stir well first.
Now add the salt and oil. Continue to stir with the dough hook and slowly add the water / whey. The dough must be smooth, almost shiny, and separate from the edge of the bowl.
Approx. Knead for 10 minutes - and this is really important.
Cover and warm the dough to rise until it has roughly doubled in volume.
Knead together and cut approx. 60 - 70 g pieces. Form rolls and place them on a tray lined with foil or baking paper. Keep your distance, because the parts will still open. I always have six pieces on a tray.
Now the dough pieces are cut and covered with a warm, damp cloth to rise for another hour.
Preheat the oven to 260 degrees and slide an empty tray onto the bottom rail.
Now that the rolls are twice as big again, they are sprayed with salt water - I bought a small flower sprayer especially for this - and sprinkled with either poppy seeds, caraway seeds, coarse salt, sesame or sunflower seeds.
Immediately after they have been pushed into the pipe, a glass of COLD water is poured onto the empty hot sheet, so that a cloud of steam is immediately created.
Now the rolls are baked for about 10 - 12 minutes until they have reached the desired degree of browning. After removing it, put it up on the edge of the sheet so that it doesn't start to "sweat".
TIP 12: After a few users have already asked me where I got the baking malt, here's the tip. You will find it on eBay.