Rye milk rolls

Ingredients for 1 servings:

• 200 ml milk
• 150 g sunflower seeds
• 250 ml water, lukewarm
• 21 g fresh yeast
• 1 tbsp honey
• 300 g rye flour
• 300 g spelt flour
• 30 g olive oil
• 14 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 35 minutes

for 8 – 10 rolls

Bring the milk to a boil in a saucepan, remove from the heat, and add 2/3 of the sunflower seeds. Let cool. Mix the two types of flour together in a bowl and make a well in the center. Dissolve the yeast and honey in the lukewarm water and add to the well. Stir in some of the flour. Cover the bowl and let rest for about 15 minutes. Then add the oil, salt, and sunflower seeds with the milk and knead everything by hand for about 10 minutes (with a food processor, about 5 minutes). Cover and let stand at room temperature for about 1 hour. Knead the well-risen dough again, divide it into 8-10 pieces, and form rolls. Line a baking sheet with baking paper and place the rolls on top. Cover and let rest for 15 minutes. Place the remaining sunflower seeds in a soup plate. Brush or spray the rolls with water and roll the tops in the sunflower seeds. Press the seeds down lightly with your hand. Cover and let the rolls rest for another 15 minutes. Meanwhile, preheat the oven to 225°C (top and bottom heat). Place the rolls in the oven, adding a cup of water. This is important for the crust on the rolls. After 20-25 minutes, remove the rolls and let them cool completely on a wire rack.