Place the ingredients for the dough in a bowl and mix well.Knead the dough well with your hands until everything comes away from the bowl.
Then cover the dough with a cloth and let it rest at 30 °C for 10 minutes. The dough temperature should be between 26-27 °C
Divide the dough into pieces weighing approx. 80 g. Form round balls from the pieces of dough. Place these balls on a cloth dusted with flour. Cover the top with a cloth or plastic wrap.
After about 15 minutes, uncover the dough balls, dust thinly with flour. Then press into the dough ball with your finger to ensure that the dough does not burst during the baking process.
Now place the dough pieces on a greased or baking paper-lined tray.
Then cover the dough piece again for 25 minutes at 32-36 °C and a humidity of 80 %.After 25 minutes of proofing, sprinkle the dough pieces with water until they are nice and wet and shiny all over. The baking tray should also be moist.
Place in the oven preheated to 240 °C and bake for 17-18 minutes.
Tipps & Hinweise
Recipe courtesy of Teltomalz GmbH.
Recipe II bread rolls from eastern germany https://deutsche-delikatessen.de/en/rolls-from-the-east/ Deutsche-Delikatessen.de