Knead all ingredients into a smooth dough. Let rise for about 10 minutes, then weigh 60 g pieces and shape them into round shapes. Let rest for another 10 minutes.
Press the handle of a wooden spoon firmly into the middle of the bread rolls so that a groove is formed. Place them upside down on a floured kitchen towel and let rise in a warm place until they have doubled in volume.
Pre-heat the oven to 220 degrees Celsius.
Place the rolls upside down on a greased baking sheet and sprinkle with water. Fill the drip pan with hot water and place on the bottom of the oven. Place the baking sheet on the middle rack and bake the rolls for 15-18 minutes. Do not open the oven door for the first 10 minutes. After baking, sprinkle with hot water so that the rolls shine nicely.
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