Rosemary and Pine Nut Rolls

Crumble the yeast into a large mixing bowl, add the honey, stir in 1/3 of the lukewarm water until smooth, then stir in the rest of the water. Add the flour, salt and olive oil and knead for 5 minutes to form a dough. Cover the dough and leave to rise in a warm place for 30 minutes. In the meantime, slowly toast the pine nuts in a pan and leave to cool. Knead the dough again briefly, working in the pine nuts. Shape the dough into a roll and divide into equal pieces. Shape into balls, roll thinly in flour and place in the hollows of the roll tin.

Sprinkle a third of the rosemary around the yeast dough balls so that the needles fall between the dough ball and the baking tin and stick to the edges after baking. Make a hollow in each dough ball and drizzle with honey. Cut the mini tomatoes in half and press onto the rolls together with the remaining rosemary needles in the honey blobs.

Leave the rolls to rise for another 15 minutes. Preheat the oven to 220°C (fan oven 180°C). Place a cup of hot water on the bottom of the oven so that steam forms. Immediately reduce the temperature by 20°C and bake the rolls for 20-25 minutes.