Knead all ingredients into a dough. Use warm water if possible, but not so warm that you burn yourself. The yeast should do its job. The amount of water varies depending on the degree of grinding of the flour.
Coarse flour needs a little less, fine a little more water. In the end, the dough should be easily kneadable by hand and stick very slightly. After kneading, divide the dough into two halves and form the halves into rolls. Divide each roll into 4 pieces and shape each piece into a bun. Spread the rolls on a baking tray lined with baking paper. Now cut all the rolls about 1 cm deep with a sharp knife, wet them with water and sprinkle with the semolina or groats.
Cover with a dry cloth (if the cloth is wet, the dough will stick and the buns will not rise as well). Now let rise at 50°C for 15 minutes in the upper third of the oven. Then remove the cloth, leave the rolls in the oven and set the oven to 180°C.
After 20 minutes the buns are ready, still looking very pale. I then always turn on the grill for 3 minutes to give the buns the necessary browning.
