Garden love crispy rolls with sourdough and seeds

Ingredients for 1 servings:

• 1 tsp sugar
• ½ sachet of dry yeast, or about 15 g of fresh yeast
• 200 ml water, lukewarm, or 100 ml water and 100 ml coffee
• 250 g sourdough (whole grain rye)
• 500 g wheat flour, type 550
• 100 g seeds, mixed, e.g. sunflower/pumpkin/linseed/sesame
• 12 g salt

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 4 hours 25 minutes

After much experimentation and many failed attempts, I finally found the recipe for perfect, crispy rolls that are no longer inferior to those from the bakery. Dissolve yeast and sugar in water. Put the sourdough in a bowl, add the dissolved yeast, then sift in the flour and salt. Knead thoroughly until you have a smooth, barely sticky dough. Let it rise in a warm place for one hour, then knead vigorously again. Let it rise again until it has doubled in size. This can take 2-3 hours. Now divide the dough into 16 equal portions and form rolls. You can either use a roll press, which will again make the dough quite thin (1-2 cm), or flatten it by hand and score it with a damp or oil-dipped knife (single, crosswise, or star-shaped). Then run your damp hand over the rolls and sprinkle them with the selected grains. You can also place some sunflower seeds under the dough ball before flattening it to create a crispy sunflower base. The rolls are also delicious with poppy seeds or coarse salt. Let the rolls rest for another 30 minutes on a baking tray lined with baking paper. Meanwhile, preheat the oven to 200 degrees Celsius (top and bottom heat). Place a bowl of water on the floor of the oven. Place the rolls in the oven, moistening them again beforehand. Steam the oven thoroughly by spraying water directly onto the oven floor or pouring a cup of water into the oven. After the first ten minutes, spray the rolls again. After 15 minutes of baking, place the rolls on a baking tray without baking paper. The baking paper prevents the moisture from escaping from under the rolls, which would prevent the base from becoming crispy. If you are using a firebrick: First place the tray directly on the stone, and after 15 minutes, place it directly on the firebrick. After transferring the rolls from the tray to the stone, you can turn off the oven shortly afterwards and simply let the residual heat do its work. The total baking time is 20-25 minutes. If the rolls are getting too brown, simply reduce the temperature to 180 degrees Celsius. Let the rolls cool thoroughly before eating. Variations: You can also knead seeds, roasted onions, diced olives, etc. into the dough, or use 1-2 tablespoons of bread seasoning.