German bread rolls, or Brötchen as we call them, are small little breakfast breads with a nice crunch. They are very traditionell and you will find them in any bakery in Germany. This recipe is a no knead recipe, which does make it quite easy to have fresh bread in the morning.

Recipe for 9 bread rolls (90 g a piece):
- 500 grams of white spelt flour (alternatively all purpose flour)
- 300 grams cold water
- 20 grams of olive oil (or sunflour oil)
- 10 grams of salt
- 1 grams of fresh yeast or 0,5 grams of dry yeast

Mix the dough together before sleep and leave it to proof over night for 8-10 hours. Shape the bread rolls in the moorning. Proof them for another 30-45 minutes and bake them in a preheated oven at 250 °C or 482 °F (top-and bottom heat) for about 20 minutes using some steam to start with.

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