Bread rolls. Yippee.
@hhh-hemogoblin asked for the recipe. This isn't my recipe but it's the one my mum taught me (and I think she got it from the internet). I'm going to use the measurements I'm familiar with and you might need to convert them.
500g flour
1 pack dry yeast (7g)
10g salt
If possible, 1 teaspoon of malt powder (Backmalz)
360ml water
If wanted, extra ingredients like seeds
Mix ingredients into dough. Cover the bowl and let it rest for two hours. Then, put it in the fridge over night.
The next morning, sprinkle some flour on your table. Preheat the oven to 200 Celsius with an oven safe bowl/dish inside.
Separate tomato-sized pieces from the dough, roll and knead it a little on the table and place the rolls on a baking sheet.
Put the rolls in the oven and add 50ml water to the bowl/dish.
Bake for 15 minutes, briefly open the oven to let steam out. Bake for another 10 minutes.
