Summary

Ingredients

• 500 g wheat flour, type 405
• 10 g salt
• 1 egg yolk
• 2 tablespoon heavy cream
• 360 ml water
• 0.5 ½ cube fresh yeast (21g)
• 0.5 teaspoon ½ sugar
• 1 teaspoon, heaped baking malt or caro coffee
• Flour, to work with
• 0.5 ½ cup water, for steaming

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Instructions

1. Make the dough in the evening. To do this, put flour and salt in a bowl and mix. In a second container (I use a measuring cup), crumble the fresh yeast into the water (room temperature or cold), add sugar and baking malt and stir everything until the sugar and yeast have dissolved. Mix the egg yolks with the cream, also mix with the yeast water, pour everything into the bowl with the flour and knead everything well with a fork. Do not add any more flour, the dough should stay very sticky, the better the rolls will rise overnight. Now cover the bowl with a tea towel and let stand for 1 hour.
2. Then use a spatula to place the dough on a lightly floured work surface and shape into an approx. 30 cm long roll with floured hands and cut 10 pieces with the spatula. Place the dough pieces on a baking sheet lined with baking paper with enough space between them and put some water on the surface of the dough pieces with your hands. Alternatively, you can put the dough pieces on plates if there is not enough space in the refrigerator. But with the tin it goes faster in the morning. Then wrap it well in a plastic bag and put it in the refrigerator.
3. Preheat the oven to 200 degrees in the morning, while letting the rolls rise a little at room temperature. Slide in the baking sheet and immediately steam with half a coffee mug of water. Bake the rolls for about 30 minutes.