Buns for Freezing

Put all ingredients together in baking bowl and knead until a homogeneous dough is formed. Now let rise for an hour at room temperature covered (kitchen towel).

Now knead briefly by hand and arrange 16 approximately on the spot rolls. If necessary, grains or, for example, roasted onions can now be kneaded into the dough.

Let the rolls rise again for half an hour.

Preheat the oven to 250 °C and place a large bowl of tap water on the bottom of the oven.

Turn the rolls briefly in cold tap water to the other side, but do not knead them again, and place them on the baking tray. Score the rolls, a little deeper if possible, and bake for 15 minutes at 250 degrees Celsius.

When the buns have a little bit of color, take them out and let them cool for a short time. Then pack them airtight, e.g. in freezer bags or a suitable container. Allow the rolls to cool.

When the rolls are at room temperature, they can be frozen.

The frozen rolls are then baked at 200 °C for 20 minutes.

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