Brown rolls

• First put the water, oil and salt in a food mixer, then add the dry ingredients, the yeast is added last.
• Mix the ingredients on the slowest setting for around 20 seconds. Then increase the speed to high and knead for 5 minutes.

Tip: Scrape the sides of the bowl at the beginning, to ensure all ingredients are combined in the dough.

Optional grains in the bread:

• If rolls with grains are desired, at least 1 hour beforehand, soak 60g mixed grains in 60 g very hot water.
• Add the swollen grains to the dough only 1 or a maximum of 2 minutes before you finish kneading.
• After kneading, cover the bowl with a damp cloth and allow to stand for 40 - 45 minutes at room temperature.
• The dough is very soft after kneading, and will continue to soften during the rest phase.
• During this time, preheat the oven to 215°C on a fan setting (225°C top/bottom temperature). Sprinkle the table with Mix It before working on it. The dough will still be a little sticky and tender after the rest period.
• Place the dough on the floured work surface and press flat. Then shape into a roll and separate into pieces weighing 100g each. Then shape either round or oblong rolls and, for example, dip in the flour for a rustic touch. Place on a baking tray with baking paper and allow to prove for about 25 to 30 minutes (depending on the room temperature).
• If you would like grains on the rolls, do not dip in flour, but brush sparingly with a little water and then press them into the grains before proving.
• Before baking, you can also cut into the top of the rolls.
• After proving, place the rolls in the middle of the oven and at the same time add about 100 ml water to the bottom of the oven (if necessary, place an oven-proof container on the floor when heating up) for steaming. Close the oven and bake for approximately 30 minutes.
• After baking, immediately remove the rolls from the tray and allow to cool on a wire rack.