Yeast rolls

Ingredients

• 680 g wheat flour
• 480 g water at room temperature
• 7 g dry yeast
• 2 st. l. Teddy bear
• 2 Art. l. olive oil
• 14 g of salt

Cooking

Step 1

Dissolve yeast in water, add all other ingredients. I kneaded the dough in the mixer for 10 minutes. Grease the mixing bowl with olive oil. Fold the dough into an envelope, put in a bowl, cover with cling film and leave to proof for 1 hour. During this hour, fold the dough three more times, every 20 minutes. After the third folding, put the dough in a greased container, cover with a lid and refrigerate for at least a day or two (I put the dough in the refrigerator in the evening and baked it in the morning). The dough can be stored in the refrigerator for up to 5 days, the longer it stays, the tastier!

Step 2

Before baking, divide the dough into 5-6 parts (do this very carefully, because the dough is pierced through with air bubbles). Roll each piece of dough into a ball, make a hole through it with your finger and form a ball, cover with foil and leave to part for 1.5 hours.

Step 3

Bake in a preheated oven with a baking sheet up to 250 degrees until a good, golden crust. Enjoy your meal!