Crispy quick rolls

Ingredients for 1 servings:

• 300 g wheat flour type 550
• 100 g rye flour
• 350 ml water, lukewarm
• 1 tsp salt
• 12 g fresh yeast
• Sunflower seeds

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 2 hours 12 minutes

simple, for 9 rolls

Dissolve the yeast in the lukewarm water. Combine the flour and salt in a bowl and add the yeast water. Mix all ingredients very briefly with a fork; the dough should be quite runny. If necessary, add another 50 ml of lukewarm water. Cover the bowl with cling film and let the dough rise for 1.5 hours. Preheat the oven to 230 degrees Celsius (convection oven) and place a bowl of water on the floor of the oven. Line a baking sheet with baking paper and scoop out small tablespoonfuls of dough. Sprinkle a few sunflower seeds on each roll and dust with a little flour. Bake for about 22 minutes.