Yogurt and walnut oil rolls

Ingredients for 1 servings:

• 200 g wheat flour (type 550)
• 200 g spelt flour (type 812)
• 100 g rye flour (type 1150)
• 40 g wheat grits (malt grits)
• 200 g water
• 6 g baking malt
• 4 g dry yeast
• 30 g oil (walnut oil)
• 200 g yogurt
• 10 g salt
• some oil for brushing

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours

makes 16 pieces

Knead all ingredients on low speed for about 10 minutes. The dough should easily separate from the bowl. Let the dough rest for about 30 minutes. Knead for another 2 minutes and let it rise for 60 minutes. Then cut off dough pieces and shape them as desired. Cover and let rise for another 30 minutes. In the meantime, preheat the oven to 250°C. Just before placing the rolls in the oven, brush them with walnut oil and score them. Then place them in the oven, pour a cup of water onto the oven floor, and reduce the temperature to 200°C. After 10 minutes, release the steam. The rolls are ready after about 20 minutes. Total preparation time on baking day: about 3 hours.