400 g wheat or spelt whole grain/whole wheat flour
3/4 tablespoon instant yeast
1 teaspoon sea salt
2 1/2 tablespoons cane sugar
1 1/4 cups warm milk and water in equal proportions
1 small egg (if necessary can be omitted)
2 tablespoons extra virgin olive oil
Preparation
A day before baking the rolls, mix the dough (can be done with a mixer). Into the mixer bowl pour flour, yeast, salt, sugar, add warm milk, egg and oil. Mix for 1 minute, then leave for 5 minutes.
Mix the dough with a hook-shaped mixer attachment or regular mixer, or knead the dough by hand for about 10 minutes. If the dough is very runny, you can add more flour (I added about 4 tablespoons of flour). The dough should be rather loose, sticky and stretchy.
Place the dough on a flour-dusted work surface and work for a while removing air bubbles. Form a ball and stretch it like rubber 2-3 times, fold like an envelope and stretch again. Cover with a bowl and wait 10 minutes, repeat stretching and folding, set aside for 10 minutes again. Repeat once more 1-2 times.
Place the dough in a large bowl, cover with plastic wrap and put in the refrigerator overnight. The dough can be kept in the refrigerator for a maximum of 3 days.
Remove the dough from the refrigerator. From this point until baking the rolls, about 2 1/2 hours will pass. Warm the dough in the bowl first for 1 hour, then place on a flour-dusted work surface, knead, form a ball and divide it into 18-20 pieces.
Form a small ball from each piece, you can knead the dough a bit in your hands and simultaneously warm it up. Arrange the balls at intervals on 2 baking sheets lined with parchment paper. Set aside for about 1 1/2 hours for warming up and rising.
Before placing in the oven, brush with beaten egg and sprinkle with seeds. Place the first baking sheet of dough in an oven preheated to 175°C and bake for 16 minutes until golden.
