Knotted bread rolls

Preparation

• Recipe for 12 rolls

• Weigh all ingredients.

• Knead all ingredients into a smooth dough with lukewarm water.

• Add a little extra water if the dough seems too dry during mixing.

• Knead it slowly for 10 minutes with a food processor for 3 minutes slowly and 7 minutes at medium speed to a smooth dough (or 20 minutes by hand).

• Cover the dough with a tea towel and let it rest at room temperature for 15 min.

• Divide the dough into pieces of 70 grams.

• Press the dough pieces flat and make into balls.

• Let it rest for 10 min under a tea towel at room temperature.

• Spray the baking tray with baking spray or line it with parchment paper.

• Roll the balls into a dough strand of about 20 to 25 cm, and tie it into a knot.

• Place the knots on the baking tray, leaving enough space between the knots (about 8 cm).

• Cover the rolls with a tea towel and let it rise at room temperature for 55 to 60 minutes.

• Preheat the oven to 220 degrees.

• Place the baking tray in the middle of the preheated oven and bake it at 220 ° C for 12 to 15 minutes.

• After baking, let the rolls cool on the baking tray.