Summary

Ingredients

• 400 g flour, type 1050
• 150 g cheese (Sbrinz), finely rated
• 0.25 teaspoon ¼ caraway seeds
• 0.5 ½ cube yeast
• 3 ½ dl water, lukewarm
• some coffee cream, for brushing
• 1 teaspoon salt
• some pepper, freshly ground

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Instructions

1. Mix the flour with the cheese, caraway seeds, a little pepper and salt in a bowl. Dissolve the yeast in the water and add and then knead everything well to form a smooth, moist dough. Cover and let rise twice at room temperature for approx. 1 hour.
2. Knead the dough again briefly and turn it into a roll. Divide it into 8 portions and shape them into balls.
3. Line a baking sheet with parchment paper. Arrange the balls in a circle so that the rolls just barely touch each other. Brush the rolls with a little water and let rise again for at least 1/2 hour.
4. Preheat the oven to 230 degrees, cut the rolls crosswise with a knife and slide them onto the lower rail in the oven. Fill an ovenproof mold with water and place it in the oven. Bake the rolls for about 15 minutes at 230 degrees, then reduce the temperature to 180 degrees and bake the rolls for another 15 minutes.
5. Remove, brush with a little cream of coffee and allow to cool.