Put the flour in a bowl (preferably that of a food processor with kneading function). Mix in the baking malt and salt and make a well in the mixture. Crumble the yeast in the well and pour the honey over it. Now mix the water and the buttermilk / milk. I prefer buttermilk because it contains enzymes that stimulate the yeast to ferment even more - this makes the rolls even fluffier. Please also make sure that the mixture is only lukewarm - too hot it would damage the yeast!
Pour the (butter-) milk-water mixture into the well and carefully mix a little with the yeast and honey with a spoon. Then push the flour from the edge a little to the middle of the liquid and let this premix bubble for 15 minutes.
Then add the oil and then knead. As already written, I prefer the kneading function of my food processor and let it work for me for 15 minutes using the dough hook on level 1. If you knead by hand, I recommend at least the same duration so that the gluten in the flour is activated.
After kneading, the dough goes to sleep the bowl is covered and kept in a cool place overnight - the refrigerator in summer - a cool corner in the house in winter also works.
The next morning we have our roaster ready and wake up our dough by carefully scraping it out of the bowl onto the lightly floured work surface and - without further kneading - dividing it into 8 dough pieces of the same size (works best with a spatula or knife) . We now grind our rolls from the dough pieces.
To do this, we press the dough a little flat with the palm of our hand (deaerate) and then fold the corners towards the middle. We repeat this 2-3 times. This folding creates tension in the dough piece. After folding, we turn the dough over and roll it briefly with the cupped palm of the hand on the work surface with the end of the dough (you can find videos on the subject of grinding bread rolls here at the chef or on the web). We place the now tight and round dough in the roaster. We do this with all the dough pieces, which then end up in the roasting pan with a little space between them. With a VERY sharp knife (I always use a scalpel) cut deeply once or crosswise.
Now there are two ways of proceeding - the first for those in a hurry:
Place the lid on the roaster and place in the cold oven. Then set it to 220 ° C top / bottom heat and be patient despite the wonderful scent only remove the lid after 35 minutes and enjoy wonderful, golden brown rolls. If they are not brown enough for you, you can leave them in the oven for a few minutes without a lid.
For those not in a hurry:
This is also where the lid is placed on the roasting pan - but the rolls are allowed to acclimate for another 45 - 60 minutes at room temperature. This way they rise even more beautifully and become even more fluffy.
Then put this roaster in the cold oven and proceed as described above.
The tempting result should now cool down a bit and can then be enjoyed.
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