Stir the yeast with approx. 80 ml of the specified amount of milk and the sugar beet syrup until smooth. Mix the two flours in a large bowl, make a well in the middle and pour in the yeast mixture. Mix with a little flour from the edge, so that a porridge is formed, then cover this lightly with flour and let rise for about 15-30 minutes. The pre-dough clearly shows cracks in the flour when it is ready.
Spread the salt on the edge of the flour and knead with the rest of the milk for 5-7 minutes. If the flour still needs milk (it differs depending on the type of flour), then carefully work in a little more milk drop by drop. I need exactly 420 ml. Use the rapeseed oil to form a homogeneous, silky, shiny dough in about another 5-7 minutes. Cover the ball of dough with plastic wrap (fresh garbage bag) and let rise in a large, lightly oiled bowl until the dough is twice as thick. Can take 60-75 minutes.
Tilt the risen dough very gently (without tearing) on the worktop and then gently fold it up once (stretch & fold) and then shape it again into a ball without vigorously kneading. Cut off 12 dough pieces approx. 88g from the still loose and supple dough ball and grind them round. Put on a lined with baking foil / parchment paper either individually or in pairs. Set as a pair, leave 1mm of space between the two dough pieces, but still set each pair generously apart because they will still rise well. Cover with plastic film (lightly greased) and let rise for a good 30-45 minutes until they are twice as big.
In the meantime, stir the milk with the salt and adjust the poppy seeds or other seeds if necessary, preheat the oven to 250 ° top / bottom heat.
Brush the risen dough pieces with the milk and, if necessary, sprinkle with seeds and put them in the oven immediately (middle rail). Steam twice vigorously in the first 10 minutes, the rolls have reached a good tan, drain the moisture by briefly opening the oven door and turn the oven down to 230 °. Bake like this for another 15 minutes. However, observe a total of 22-25 minutes of baking time (depending on the oven) and take the rolls out of the oven earlier if necessary. It is important that they have a nice dark color all around and that the floor is nice and firm. Allow to cool on a grill.
Tips:
The milk should only be at 20 ° for processing, because kneading increases the temperature of the dough.
I only let the dough rise at room temperature of around 20 ° to a maximum of 23 °. We have time.
The baking temperature is important for the browning and crispness of the crust, so it is essential to have a baking thermo in the oven to check it. After various attempts, I have found that the baking temperature on the display of my oven is not that on the baking thermo.
If the buns are too light-colored, they have been too close together on the tray. Then either distribute the next time on 2 trays and bake on convection at 220 ° and finish baking at 200 ° after 10 minutes. Or bake the 2 trays one after the other.
Just before the end of the baking time, you can brush with milk again.
The topic of stretch & fold is very helpful when baking bread and rolls and is explained here in the relevant forums by some good, experienced hobby bakers.
If the rolls are to be frozen, bake 5 minutes shorter and bake at 210 ° for 11 minutes.
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