Overnight rolls with spices of your choice

Ingredients for 1 servings:

• 250 g whole wheat flour
• 250 g wheat flour
• 1 packet of dry yeast
• 2 tsp, leveled salt
• 1 pinch(s) of sugar
• 400 ml water, warm
• n. B. spice(s), e.g. caraway, bread spice, etc.

Instructions

Working time approx. 15 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 25 minutes; Total time approx. 10 hours 40 minutes

Rolls with guaranteed success

Using a fork, mix flour, yeast, salt, sugar, and 400 ml warm water into a sticky dough. Add spices to taste. We always use a good amount of caraway seeds and 4 teaspoons of seeds. Let the dough rise for 2-3 hours at room temperature and then cover and refrigerate for a few hours, preferably overnight. After the rising time, preheat the oven to 230 degrees Celsius (convection oven) and place a roasting pan or baking sheet on the lowest rack. Without kneading again, cut about 10 rolls from the dough and place them on a baking sheet lined with baking paper, cut them into slices, and place them on the middle rack of the hot oven. Pour 300 ml of water into the roasting pan and immediately close the oven. Baking time is approximately 22-25 minutes. If the rolls are starting to get too brown, cover them with aluminum foil.