Sunday rolls

For 10 pieces

500 g wheat flour 00
10 g salt
10 g fresh yeast or 3 g dry yeast
350 ml water
Topping to taste: sesame, flaxseed, chia seed...

Mix the wheat flour with the salt and add the yeast dissolved in cold water. Knead the dough briefly, then let it rise covered for 20 minutes. Knead the dough vigorously for 10 minutes, then leave to rest in a covered bowl for 2-3 hours.
After the resting time, cut 10 pieces of 80-90 grams each from the dough and shape them into balls. While doing so, bring the rolls to tension. Put them on a baking tray and let them rest for another 10 minutes.
Brush the rolls with water and then roll them in sesame or linseed with chia seeds and let them rest for another 20 minutes. Cut in with a knife, sprinkle with water and place in the preheated oven. Bake in the oven at 240° top/bottom heat for approx. 15 - 20 minutes until golden brown.

Tip: Place an oven-proof dish with water in the oven, then the rolls will be especially crispy.