Summary

Ingredients

• 100 g spelled flour, type 630
• 500 g wheat flour, type 1050
• 50 g rye flour, type 11
• 375 ml water, lukewarm
• 0.5 ½ cube yeast
• 2 teaspoons sugar
• 20 g salt
• 100 ml olive oil
• Sesame
• butter

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Instructions

1. Mix the types of flour with the sugar in a bowl and make a well in the middle. Dissolve the yeast in lukewarm water and gradually pour it into the center. Mix the yeast water with a little flour from the edge. The pre-dough should not be too firm or too runny. Cover and let rise in a warm place for about 15 minutes.
2. Equip the hand mixer with the dough hook and knead the pre-dough with the remaining flour and salt. If you like, you can knead 50 g sesame seeds into the dough. Let the olive oil flow in while kneading.
3. When everything is well kneaded, dust the work surface with flour and place the dough on top. Shape into a roll and cut 10-12 pieces the size of tennis balls. Grind the pieces into rolls and place on baking sheets lined with baking paper. Cover the rolls and let them rise in a warm place until they have doubled in volume. Then score the top of the rolls with a sharp knife.
4. Preheat the oven to 180 °. Put the rolls in the oven and bake for 25 minutes.
5. I also added a fireproof bowl with water. After about 5 minutes of baking time, I smeared the rolls with butter.