Cold-fermented rye rolls with hints of anise and cumin

Here's how:

• 1

  Crumble the yeast and place it in a bowl or stand mixer; add water and stir until the yeast dissolves.

• 2

  Mix in the honey, olive oil, salt, anise, and cumin. Add the flour a little at a time and mix until you have a smooth dough, about 5 minutes.

• 3

  Cover the dough, or place it in a plastic bag, and let it rise in a cool place in the refrigerator overnight.

• 4

  Take the dough, place it on a floured work surface, and divide it into 2 equal pieces. Divide each piece into about 10 pieces. Roll them into small round buns and place them on parchment paper on 2 baking sheets.

• 5

  Preheat the oven to 210 °C on the convection setting (about 225 °C in a conventional oven).

• 6

  Let the buns rest under a kitchen towel for 30 minutes.

• 7

  Brush with water, sprinkle with flaked salt, and dust with a little flour.

• 8

  Bake the trays for about 14 minutes or until they are nicely browned; the recommended internal temperature is 96–98 °C.

• 9

  Let it cool on a wire rack covered with a kitchen towel.