Wheat Pastry

For the wheat pastry, crumble the yeast and dissolve it with sugar in half a cup of water. Sift the flour into a suitable bowl, make a well in the center, add the dissolved yeast and mix with the flour from the center.

Gradually add water and salt and knead the dough well. When it bubbles and comes away easily from the bowl, dust with a little flour, cover with a tea towel and leave to rise in a warm place for 30-40 minutes.

Once the dough has doubled in volume, knead it well again, work it round and roll it out into a long roll. Divide into about 30 pieces, place on a floured board, cover and let rise again for 10 minutes in a warm place.

Later, place the dough pieces on the hot, greased baking tray, cut in the middle, brush with a little water, and place in the oven preheated to 250 degrees (top/bottom heat, with convection only in about 200 degrees), middle rack.

Add a mug of hot water (otherwise the rolls will not brown) and bake the wheat pastry for about 10-15 minutes.

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