Small Rolls

Ingrédients

• 300g Bread flour
• 180ml Lukewarm water
• 5g Fresh yeast
• 5g Salt
• 1 TL Sugar
• 1 EL Olive oil
• Etwas Semolina (for dusting)

Instructions

1. Dissolve yeast and sugar in lukewarm water and let rest for 5 minutes.
2. Combine flour and salt in a large bowl. Add the yeast mixture and olive oil, then mix until a sticky dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 45-60 minutes, or until doubled in size.
5. Gently punch down the dough and divide it into 4-6 equal portions. Shape each portion into an oblong roll and place on a parchment-lined baking sheet lightly dusted with semolina.
6. Make two or three diagonal cuts into the surface of each roll with a sharp knife. Cover and let rise for another 20 minutes. Meanwhile, preheat the oven to 220°C (425°F) conventional heat.
7. Bake the rolls in the preheated oven for 15-20 minutes, until golden brown and crispy.

Nutrition