Summary

Ingredients

• 350 g flour, type 1050
• 300 g flour, type 550
• 400 ml water, lukewarm
• 1 cube yeast
• 1 tablespoon honey
• 1 ½ teaspoon salt
• 1 tablespoon oil
• some poppy seeds

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Instructions

1. Mix the types of flour with the 1.5 teaspoons of salt in the mixing bowl of a food processor (do not use more salt; otherwise it will be too salty).
2. Dissolve the cubed yeast with the honey in a beaker in lukewarm water and add to the flour while stirring (food processor). Also pour in the tablespoon of oil.
3. Let knead until the dough separates from the edge of the bowl and you can shape it into a ball without the dough sticking to your hands. If necessary, knead in a little more flour.
4. Cover the bowl and let it rest in the oven for approx. 30 minutes with the oven lamp switched on. Then knead again well and let rise for another 30 minutes.
5. Now knead the dough briefly with your hands, Stretch and Fold, until it clearly gains in surface tension. After a resting time of approx. 10 minutes, weigh out small balls of approx. 85 g each. Carefully fold each individual ball of dough and look round. This is important so that every single bun gets surface tension.
6. When all the rolls are finished, they are sprayed with salt water, scored and rolled in the poppy seeds. (I used white and black poppies - that gives a nice color contrast).
7. Place the rolls on a baking tray lined with baking paper and cook for another 20 minutes at room temperature.
8. Preheat the oven to 250 ° C and place a saucepan of boiling water on the bottom of the oven.
9. Immediately before placing in the oven, spray again with salt water and slide the tray onto the middle rail in the oven.
10. Bake the rolls at 250 ° C for 10 minutes.
11. Then switch it down to 200 ° C and bake for another 10 minutes.
12. Take out the tray 1 x briefly, spray all the rolls with salt water again, push the tray back in so that the front rolls come to the back and bake for another 8-10 minutes at the same temperature.
13. The buns are spot on when they are a nice, golden yellow color. It is best to let it cool down immediately on a wire rack. The crust is really crispy and the crumb is wonderfully fluffy!
14. TIP:
15. These rolls can also be baked wonderfully the next day.
16. Simply spray briefly with salt water and crunch for a few minutes at 200 ° C on the oven shelf.