Bread Rolls

Preheat the oven to 220 °C for the buns. Place a cast iron pan in the oven and boil 1/2 liter of water for the steam.

Dissolve the salt in the water and put it together with the malt, yeast and flour in a wide bowl. After kneading begins, add butter if desired.

Knead slowly for 1 minute, medium-fast for 2 minutes. The dough is ready when it no longer sticks to your fingers and forms a smooth ball. If necessary, add a teaspoon of flour to the farthing at the end so that the ball separates well from the walls of the baking bowl.

Let the dough rise for 5 minutes, then divide into 8 pieces and roll out into oval pieces on floured countertop with floured hands. Place these on a felt cloth to rise and cover.

After 10 minutes, quickly make an incision in the pieces with a sharp kitchen knife and let them rest, cut side down, covered for another 10 minutes.

Place the dough pieces on a perforated baking sheet with the incision facing up.

Fill a second cast iron skillet with boiling water and place in the bottom of the oven as well. Quickly put the perforated plate into the oven (middle to top shelf), pour the boiling water into the already preheated first cast iron pan and quickly close the oven so that the resulting starting steam also remains in the oven.

Bake the rolls for 18 minutes.

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