German Bauernbrötchen

1.In a large mixing bowl, combine the bread flour, whole wheat flour, and malt extract (if using). Mix well to combine the flours evenly.

2.In a separate bowl, dissolve the active dry yeast and honey in lukewarm water. Let it sit for about 5-10 minutes until frothy, indicating the yeast is active.

3.Pour the yeast mixture into the flour mixture, add the salt and vegetable oil, and mix until a rough dough forms.

4.Knead the dough on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. If the dough is sticky, add a little more flour as needed.

5.Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

6.Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces and shape each piece into a round roll.

7.Place the shaped rolls on a baking sheet lined with parchment paper, leaving space between them for expansion. Cover with a cloth and let them rise for another 30-45 minutes.

8.Preheat your oven to 220°C (428°F) during the last 15 minutes of the second rise.

9.Just before baking, use a sharp knife or a lame to make a shallow cut in the top of each roll. This allows for better expansion during baking.

10.Spray the rolls lightly with water or place a small dish of water in the oven to create steam, which helps develop a crust.

11.Bake the rolls in the preheated oven for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

12.Remove the rolls from the oven and let them cool on a wire rack before serving.