Ingredients

• 500 g flour
• 1 pack of dry yeast
• 1.5 tsp salt
• 360ml lukewarm water
• optional: sunflower, sesame or poppy seeds for decoration

Instructions

1. On the evening before, mix flour, yeast and salt in a medium sized bowl (ca. 2.5 L capacity)
2. Add the lukewarm water and mix everything with a fork until a moist and sticky dough forms, no need to knead the dough
3. Cover the bowl with a cloth and let the dough rise for 2-3 hours at room temperature and then put it into the fridge overnight
4. Next morning take out the dough and heat the oven to 230° C convection
5. Take out your oven baking tray and spread some greaseproof paper in it
6. Dust your hands with flour and make tomato sized balls with the dough and place them on the oven tray
7. Cut crosses in the top of each dough ball and add some seeds on top (if you want)
8. Make sure to sprinkle water directly onto the breadrolls to keep them from getting too hard
9. Put the baking tray in the oven and bake for 20 - 25 minutes depending on how brown you want your rolls
10. Take the rolls out and let them rest before enjoying