Caraway and Coriander Bread Rolls
6,8 / 10
ready in 2 h.
Dissolve the yeast with 2 tbsp lukewarm water in a small bowl. Stir in 2 tbsp flour, cover and leave for around 30 minutes for the yeast to start working.
Heap the rest of the flour on the work surface and make a small well in the centre. Tip in the yeast starter and knead thoroughly together with a pinch of salt, the oil and approx. 250 ml lukewarm water (a little more or less, as required) to form a smooth dough which is not sticky. Put the dough in a bowl and leave in a warm place to rise for around 1 hour, until it has doubled in size.
Heat the oven to 220C (200C in a fan oven), 425F, gas 7 and put an oven-proof dish of water in the oven. Line a baking tray with grease-proof paper.
Knead the dough again thoroughly on a floured work surface, incorporating the caraway and coriander in the process. Divide the dough into 15 pieces. Form into balls and place on the baking tray.
Mix the egg yolk with 2 tbsp water and brush over the dough. Bake in the oven for around 25 minutes until golden brown. Remove from the tray and leave to cool.