Baking Overnight Breakfast Rolls makes for a nice alternative to the morning toast. The smell of fresh rolls in the morning does not take as much effort as you might think.
10 grams fresh yeast
400 grams of spelt flour
+ ca. 100 grams of rye flour
80 grams sunflower seeds
25 grams of linseed
25 gram sesame seeds
4 decilitres of cold water
1 tablespoon of olive oil
1 teaspoon of honey
1 teaspoon of salt
Water and sunflower seeds for topping
Making Overnight Breakfast Rolls
The evening before you mix your ingredients. Water and yeast first. Then the rest of the ingredients, holding back on the rye flour. Use a spatula or a spoon to stir the dough until everything is well mixed. The dough should be a bit wet at this point, but still releasing the bowl. Add the flour held back bit by bit until you can knead the dough somewhat. Cut the dough into, 2, into 2 and so on until you have ca 8-9 rolls. Form them into rounds, this was a sticky process for me because I held back on the flour to get a more soft bun.
When you have formed a round, add it to a baking tray with a baking sheet. In the fridge it goes. If you’re fridge is too small, you could always use a chopping board and transfer the rolls onto a baking tray next morning. Cover the rolls with cling foil and leave to rise over night.
Preheat the oven to 225 degrees Celsius and take the buns out of the fridge. Let them rest on the work bench for 30 minutes- 1 hour. When your oven is preheated take the cling foil off and brush them with water. Drizzle sunflower seeds on top. Add the baking tray to the middle shelf and leave them to bake for 12-15 minutes. If you have the patience for it, and the time, let them cool for a little before you serve them for breakfast, to avoid the middle clumping together.
I enjoyed my rolls with cheese, brown cheese and a good cup of tea. I recommend!