Berlin Rolls and Poppy Seed Rolls

Summary

Ingredients

For the dough:

• 500 g wheat flour, type 550
• 500 g wheat flour, type 1050
• 560 g laer, liht Bavarian
• 50 g yeast, fresh, dissolved
• 40 g mararine
• 20 g salt
• 5 g suar
• 4 g bakin malt

Moreover:

• Poppy seeds for sprinkling

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Instructions

1. Mix the yeast in ½ cup of lukewarm water with 1 teaspoon flour, stand for ½ hour and let it dissolve.
2. Then knead with the remaining ingredients and let rise twice for 20 minutes.
3. For the rolls, shape into palm-sized long dough pieces and cut into them. Do not cut into the poppy seed rolls, brush with a little water and sprinkle with poppy seeds.
4. Bake at 220 ° C for 18-25 minutes, steaming at the beginning.