Perfect Sunday Morning Spelled Rolls

Summary

Ingredients

• 600 g spelled flour, freshly round, alternatively spelled flour type 1050
• 380 g water, lukewarm
• 6 g fresh yeast, preferably oranic yeast, the amount is really enouh
• 1 teaspoon, leveled baking malt, approx. 6 g
• 1 teaspoon salt, approx. 8.5 g
• 6 g butter
• Oat flakes, preferably freshly rolled for rolling

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Instructions

1. Freshly grind the spelled and finely sieve the bran, sieve size approx. 0.5 to 0.7 mm, probably corresponds to purchased type 1050 (no wholemeal flour).
2. From the ingredients without much effort, no pre-dough is necessary, knead a very soft, supple, smooth part. Knead until the consistency of the dough has noticeably changed and homogenized in your fingers, but this doesn`t take too long. Kneading for hours is not necessary. With a little practice and brisk movements, the dough can just about be kneaded. It can glue a bit, but that doesn`t hurt. Therefore, please do not add any more flour, otherwise the moisture for the cooking will be missing.
3. Let rise overnight or in the refrigerator for at least 10 hours. If the water is lukewarm, as indicated, with the other ingredients, then that is enough to start cooking before the dough cools down too much in the refrigerator.
4. The next morning, take out the dough and knead again briefly but thoroughly. Divide the dough into 9 portions, approx. 108 g per roll. Shape the dough pieces into elongated, approx. 12-14 cm long rolls, the right roll shape comes by itself and roll in oat flakes, at the latest now the sticking stops. Place on a roll sheet with holes so that the rolls are brown and crispy from below and cut once lengthways. Spray with water and cover with a kitchen towel and let rise for another 30 minutes.
5. Preheat the oven to 240 ° C fan oven and put an old casserole dish with stones, lava stones are best, you get with grill or sauna accessories, at the bottom of a grate in the oven and heat it up.
6. After about half an hour the rolls, don`t be alarmed, they have now spread a little, but they go up nicely in the oven, slide them into the oven on the middle rail. Since you bake with convection, you can easily bake 18 rolls. Quickly pour approx. 500 ml of boiling water into the bowl with the hot stones. Caution, risk of burns from the rising plumes! Immediately close the door and bake for 10 minutes.
7. Check the rolls after 10 minutes. If the desired degree of browning has not yet been achieved, which is likely, remove the tray and let the rolls brown for another 1 - 2 minutes.
8. It probably takes a couple of tries to get the perfect bun. This recipe is the result of 3 months of permanent testing.
9. You can never go exactly according to the times because too many factors such as room and refrigerator temperature, stove, etc. play a role. Always check it out a little and, if in doubt, decide by feeling. Just don`t let it rise too long, then the dough will collapse again in the oven.

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