Breakfast rolls for morning grouches

Ingredients for 10 servings:

• 400 g flour (wheat flour type 550, spelt flour type 630 or mixed)
• 10 g yeast (1/4 cube)
• 250 ml water, lukewarm
• 10 g salt
• 1 tsp sugar
• 1 tbsp olive oil, but can also be omitted
• Sesame, poppy seeds, sunflower seeds, pumpkin seeds, or seeds of your choice

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 25 minutes

Prepared in the evening and baked for only 20 minutes in the morning

The night before, dissolve the yeast and sugar in lukewarm water (50 ml of the total amount). Let stand for about 10 minutes. Slowly add the flour, salt, olive oil, and the remaining water in stages (caution: the amount of water can vary from 250-300 ml, depending on the type of flour) until you have a dough that’s easy to knead. Knead thoroughly for at least 10 minutes. Form a log and cut into 10 pieces. Shape the dough pieces into balls (roll them). Line a springform pan with baking paper (extending it over the edge), sprinkle some seeds on the bottom, and arrange the rolls evenly on top, ensuring they don’t touch each other. Spray the rolls with water, sprinkle with seeds as desired, and spray with water again. Cover the pan tightly with aluminum foil and refrigerate overnight. The rolls will have at least doubled in size by the next morning and can be baked immediately. Remove the aluminum foil, spray the rolls with water again, pour boiling water into the roasting pan, place the springform pan in the cold oven (middle rack), preheat the oven to 180 degrees Celsius, and bake for about 20-25 minutes (8 minutes with top and bottom heat and the rest with fan-assisted oven). The rolls are extremely delicious and fluffy.