Mix the two types of flour and the yeast in a large baking bowl. Warm the water to lukewarm with oil and salt. Pour the liquid gradually to the flour, knotting everything together to form a smooth dough. Knead the finished dough heartily for 8 to 10 min. Form 10 oval rolls from the plain yeast dough, place them on a greased, floured baking sheet and let them rise with the lid closed for at least 1 to 1, 5 hours. When the rolls have risen sufficiently, cut a wide notch lengthwise in each roll with a damp kitchen knife. Brush the rolls with salt water and bake in the heated oven until crispy.
Baking time: 30 min.
Heat: 200 to 220 °C Celsius
Pour oven bottom, the water rolls rise nicely.
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