Hearty Breakfast Rolls

Mix the yeast with the maple syrup and then add to the lukewarm milk - put the flour in the mixing bowl and add the milk / yeast mixture - stir thoroughly and then stir this batter for 8-10 hours. (or overnight) cover and leave to rest at room temperature

Now we mix the salt with the flour - then we dissolve the yeast in lukewarm water - we now add the flour / salt mixture and the yeast / water mixture as well as the caraway to the starter dough and leave the dough vigorously in the for about 10 minutes Knead food processor - then let rise again for at least 30 minutes

Now form balls out of the dough - place on a floured linen cloth - cover and let rest for approx. 15 minutes - then cut several times at the top with a knife - cover again for 15 minutes

Put the fat pan in the oven at the very bottom and let it get hot while preheating (250 degrees) - now place the rolls on a baking sheet with baking paper and insert them into the oven - pour a large glass of cold water into the fat pan (steam develops!) And close the oven quickly

after 10 minutes, switch down to 220 degrees and remove the fat pan - now bake for another 10 minutes without steam - the rolls are ready when they sound hollow when you knock on the bottom .. (be careful!)