1

Scalded grain: Boil the water, then pour the boiling water into the flour while stirring constantly; continue to stir until the mixture is smooth and compact. Allow the mixture to cool, cover, and place in the refrigerator overnight.

2

Dough: Dough: Mix together the flour and salt and make a well in the middle. Add the water, yeast, vinegar and butter. Knead the scalded grain in lightly to make a smooth dough. Let rise at room temperature for 2-3 hours, occasionally pressing the dough down.

3

Shape: Cut the dough into 8 pieces, shape each into a 20-22 cm long roll and place on baking sheets lined with parchment paper. Cover and let rise for 30-40 minutes.

4

Dust the rolls with a little flour (it's best to use a small sieve).

5

Preheat the oven and baking sheet in the lower half of the oven to 250 °C conventional (230 °C convection). Then place the sandwich rolls and baking paper on the preheated tray, steam and reduce the temperature to 210 °C/190 °C. Bake the buns for 18-20 minutes, remove and let cool on a cooling rack.

Tips

If desired, brush the buns with beaten egg instead of sprinkling with flour.
Add only 2-5 g of yeast to the dough and, after rising or folding, cover and let rise overnight in the fridge. Allow to come to room temperature for 1 hour before shaping.

Source:

IG Dinkel, Judith Gmür-Stalder