Overnight wheat rolls

Ingredients for 4 servings:

• 500 g wheat flour type 550
• 300 ml water
• 1 tbsp, heaped butter, soft
• 2 tsp, leveled salt
• 5 g yeast, fresh
• Sesame or other seeds to taste

Instructions

Working time approx. 30 minutes; Rest time approx. 14 hours; Cooking/baking time approx. 20 minutes; Total time approx. 14 hours 50 minutes

easy to prepare, fresh Sunday rolls without stress

Mix the flour and water the day before and let it stand for about 45 minutes. Then crumble in the softened butter, salt, and yeast into tiny pieces and knead in until a smooth dough forms. Let it rest for 1 hour. Only then shape the rolls. You will need about 8 rolls, depending on the size. Place them on a baking rack lined with baking paper. Cover loosely with a tea towel and place in the refrigerator. The next morning, preheat the oven with a baking tray to 220°C (top and bottom heat). Meanwhile, remove the rolls from the refrigerator. Cut into slices and, if desired, lightly brush with water and sprinkle with seeds. As soon as the oven is hot, transfer the rolls from the rack to the hot baking tray. At the same time, place a bowl of water in the oven with the rolls or steam them. The main thing is to produce steam. The baking time is about 20 minutes, depending on the oven.