World`s Best Breakfast Rolls

Summary

Ingredients

For the dough:

• 180 g wheat flour type 550
• 100 g wheat semolina
• 110 g rye flour type 1150
• 150 ml water, warm
• 150 ml milk
• 10 g fresh yeast
• 8 g salt
• 8 g olive oil

Moreover:

• some rye flour for rolling

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Instructions

1. Knead all the ingredients for the dough together very well and place in an airtight bowl in the refrigerator for 12 hours.
2. Cut 6 pieces of dough out of the dough without kneading the dough again, and roll them neatly in rye flour. Moisten the rolls and let rise for 45 minutes.
3. Bake the rolls in a hot oven at 220 ° C top / bottom heat for about 20 minutes. Then turn off the oven and let the rolls rest for 5 minutes with the oven slightly open.