Rolls from Ukraine

Ingredients for 10 servings:

• 175 ml water
• 2 ½ tsp yeast (dry)
• 1 tbsp sugar
• 100 g flour (rye)
• 300 g flour
• 1 ½ tsp salt
• 1 ½ tbsp caraway seeds
• 80 g sour cream

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Pour the lukewarm water into a large bowl and sprinkle in the yeast and sugar. Let the mixture stand for 5-8 minutes until foamy. Stir in the sour cream, then slowly add the rye flour and flour. Add the salt and 1 teaspoon of the caraway seeds (whole). Knead the dough with your hands until a ball forms and place it on a floured surface. After about 8-10 minutes, knead in enough of the remaining flour until the dough is soft and still slightly sticky. Place the dough in a buttered bowl and turn it over until the dough is well coated with butter. Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour until it has doubled in size. Place the dough on a floured surface and divide it into 10-12 equal pieces. Shape each piece into an oval loaf with a flat base, sprinkle the remaining caraway seeds on top and lightly press them into the dough. Place the rolls on a lightly greased baking sheet and, covered with a tea towel, let them rise for 45-60 minutes, until they have doubled in size. Preheat the oven to 200°C/Gas Mark 6. Bake the rolls for 18-20 minutes until golden brown. The rolls can also be frozen. Before eating, bake for 30 minutes at 190°C/Gas Mark 5.