Do you want to have fresh baked rolls for breakfast and the next bakery is too far away or closed, do not worry - bake them yourself. The only thing that is important, you will need some room in your fridge to put a large bowl in. The dough should rest in the fridge over night.
Are you looking for dinner rolls, no big deal, just prepare the dough in the early morning and bake it in the evening.
These rolls are unique, because every one of them looks different, you do not have to form them, just drop some dough on the baking sheet with a big spoon.
400 g plain flour
100 g rye flour
21 g fresh yeast
2 tsp salt
1 tsp baking malt (optional)
340 g tepid water
Bring it together and knead it for 6 minutes, it is a sticky dough. Put it into a lid covered bowl and stick it in the fridge for minimum 10 hours.
Preheat the oven 250 C
Use a baking paper covered baking sheet.
Stick a big serving spoon into some flour and just scoop some dough out onto the baking sheet.
It makes 8-9 rolls.
Now you can brush them with a bit of water and put some seeds on top, such as sesame, caraway seeds or poppy seeds.
Put a small bowl with water into the oven.
Reduce the heat to 230 C and bake for 20 minutes.