Mix the two types of flour and the salt. Dissolve the yeast in 320 ml of lukewarm water. Slowly stir into the flour mixture with the dough hook of the hand mixer, add a little more water if necessary and knead for about 5 minutes. Cover and let rise in a warm place for 1 hour until the dough has doubled in volume.
Knead the dough vigorously on a floured work surface and divide into 30 equal portions. Roll each serving into a ball and lightly sprinkle the top with flour. Place the rolls with a little space on a baking sheet lined with baking paper. Cut into the rolls with scissors so that small spikes appear when baking. Let the rolls rise for another 10 minutes.
Preheat the oven to 260 degrees. Put the rolls in the middle of the oven. Pour around 150 ml of water on the bottom of the oven and immediately close the oven door so that the water vapor that is created cannot escape. As soon as the rolls start to brown (after about 7 minutes), open the oven door once. Close the door again and bake the rolls for about 10 minutes until they are brown.
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