Crispy late riser rolls

Ingredients for 1 servings:

• 600 g flour, type 405
• 60 g sunflower seeds, pine nuts, pumpkin seeds etc.
• 25 g flaxseed
• 25 g oat flakes
• 13 g salt
• 1 tsp malt, or Carocafe
• 425 ml water
• 1 tbsp sugar
• 21 g yeast, fresh
• Flour , for editing

Instructions

Working time approx. 20 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 25 minutes; Total time approx. 10 hours 45 minutes

Quickly prepared in the evening – quickly served in the morning

In the evening, weigh the first six ingredients into a bowl. In a mug, dissolve the sugar and yeast in cold water, stirring constantly, and then pour into the bowl. First, form a dough with a fork and then with your hands, cover the bowl, and let it rest for 1 hour. With floured hands, shape the dough into a log, halve it twice with a dough scraper, and form each of the four resulting dough strands into 3 rolls. Either divide the rolls onto plates, moisten each roll slightly, then generously cover the plate with a plastic bag or film (not too tightly, or the rolls will expand) and place in the refrigerator, or place them directly on the baking sheet, cover with a large plastic bag or film, and place in a cold room overnight. In the morning, preheat the oven to 200°C (400°F), while the rolls let it rise a little longer at room temperature. Place the baking sheet in the oven and immediately steam with half a coffee cup of water. Bake for 15 minutes on the baking tray, 5 minutes on the oven rack, turn the rolls upside down and let them stand in the residual heat for another 5 minutes with the oven turned off.