Rolls baked in a muffin tray

Ingredients for 1 servings:

• 50 g sunflower seeds
• 25 g fresh yeast
• 250 g water, lukewarm
• 125 g rye flour
• 325 g wheat flour
• 1 ½ tsp salt
• 35 g olive oil
• ½ tbsp sugar
• pepper
• 1 tsp bread spice mix
• Sunflower seeds, for sprinkling, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

approx. 15 rolls

Crumble the yeast and mix with the water and sugar. Knead the flour, salt, bread spice mix, pepper, and oil into the yeast-water mixture for 10 minutes. Mix the dough with the sunflower seeds. Cover the dough in a bowl and let it rise in a warm place for 1 hour. Line a muffin tin with paper baking cups. Divide the dough into 15 pieces. Place one piece of dough into each muffin tin and press down gently. Brush the rolls with a little olive oil. If desired, press a few more sunflower seeds firmly into the surface of the roll dough. Place the rolls in a cold oven. Only after the muffin tin has been placed in the oven should you set the oven to 180°C (top/bottom heat). Bake the rolls for 35 minutes. The baking time can be shorter or longer. The tops of the rolls should already be lightly browned. They taste best warm.