Breakfast rolls topped with delicious seeds

Here's how:

• 1

  Dissolve the yeast in water at 25 °C. Add the remaining ingredients and mix in a mixer for 3 minutes on low speed and 6 minutes on high speed. Double the time if you’re kneading by hand. 

• 2

  Take the dough, shape it into a ball, and place it back in a covered bowl. Let it rest for about 30 minutes.

• 3

  Take the dough, divide it into the desired pieces, and shape the pieces into small round rolls.

• 4

  Place the rolls on a baking sheet lined with parchment paper and let them rise in the turned-off oven with only the light on for about 50–60 minutes, or under a towel at room temperature for about 90–120 minutes.

• 5

  Take the rolls out of the refrigerator and let them come to room temperature, then preheat the oven to 250 °C.

   

• 6

  When the oven reaches 250°C, place the rolls inside and lower the temperature to 220°C. Bake for about 10–12 minutes, or until the rolls are a nice golden brown.