The ingredients mentioned above, and the cold water, but please not everything, just so that a nice, smooth dough that shouldn't be too sticky. Only cold water, please.
Knead for 3-4 minutes using a mixer. Then shape the dough into a ball and let it rest for 10 minutes.
After 10 minutes, 8 equal parts, for me it was 8 times a100 g is 8 rolls. Then please work, that is, the parts work in a round shape (grinding) Please grind without flour. If the dough sticks a little bit of flour to your hands. 10 minutes of dough rest.
Then roll again, rest without flour for 10 minutes, cover with foil. Preheat the oven slightly to 50C. Open the door briefly. It should not be too warm at 30C.
Then line a baking sheet with parchment paper. Make the dough long or round again. Place on the baking sheet and sprinkle with a damp cloth, then dip in poppy seeds or sesame seeds, or leave unfinished. Let rise in the oven for about 10 minutes.
After 10 minutes, take the rolls out of the oven without covering them, so that they can dry a little.
Preheat the oven to 230C top-bottom heat for 10 minutes.
Shortly before inserting the middle rail, cut into the rolls with a sharp knife.
Put it in the oven. Spray vigorously with water under the baking sheet. Only briefly and lightly on the rolls.
Baking time after oven 15-18 minutes.
Please follow the recipe exactly, this is important, regardless of whether you use fresh or dry yeast. They taste good the other day too.