Swiss bread rolls ("Füddli­weggli")

Instructions

Dough

1. Place all the ingredients in the food processor and knead at low speed. After approx. 2-3 minutes, increase the kneading speed and knead the dough for approx. 10-15 minutes at medium speed. Check the dough with the "window test".
2. Then shape the dough into a ball, cover and leave to proof and rise at room temperature for 40 minutes.

Shaping

1. After the proofing time, place the dough on a floured work surface. Weigh out 12 pieces of 75 g each from the dough, shape them into balls in your hand (or on the work surface) and place them on a baking tray lined with baking paper with sufficient space between them.
2. Cover the dough pieces with cling film and leave to proof in the oven with the light on for 30 minutes.
3. Then remove the dough pieces from the oven and press down the centre with a floured thin wooden stick until the bottom of the tray shimmers through.
4. Then spray the dough pieces with a little water and return to the oven (with the light on) for 30-60 minutes to continue proofing.
5. Pour the egg into a bowl, add the sugar and salt and whisk everything together well with a fork or whisk. Then brush the Weggli with the mixture. If desired, sprinkle the hamburger buns with a little sesame.

Baking

1. Preheat the oven together with a baking tray to 220 degrees top/bottom heat. Place the tray in the lower half of the oven.
2. Place the dough pieces directly on the tray in the preheated oven and bake for 2-3 minutes. Then pour about 1-2 litres of water onto the empty, hot tray and close the oven door immediately.
3. Bake the butter Weggli for about 10 minutes until golden brown.
4. After baking, leave the Weggli to cool on a wire rack.