Sunday rolls

Ingredients for 1 servings:

• 400 g wheat flour
• 1 packet of dry yeast
• 10 g sugar
• 10 g salt
• 250 ml water, lukewarm
• e.g. pumpkin seeds, sunflower seeds, linseed, poppy seeds

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 15 minutes

Prepare on Saturday, bake on Sunday

This recipe is easiest to make in a bread maker. Mix flour with dry yeast, add salt and sugar, and add 250 ml of lukewarm water. Set the bread maker to the “dough” program. Stir (takes about 15 minutes) and let the dough rise for another 10 to 15 minutes. Remove the roll dough from the bread maker, knead thoroughly again on a floured surface, and then form dough pieces weighing about 50 g into balls. Place the rolls in a springform pan lined with baking paper (not too tightly) and let rise briefly again. If you like seed balls, brush the dough balls with water, roll them in seeds, and then place them in the springform pan. Cover the springform pan with aluminum foil and leave in the refrigerator overnight. By the next morning, the dough will have doubled in size. Place a cup of water and the springform pan in the oven and bake at 180°C for about 20-25 minutes.