Pour the water (lukewarm) into a large bowl and sprinkle with the yeast and sugar. Let the mixture stand for 5 - 8 minutes until it is frothy. Stir in the sour cream, then slowly work in the rye flour and flour. Add the salt and 1 teaspoon of the caraway seeds (whole). Knead the dough with your hands until a ball forms and place on a floured surface. Knead in enough of the remaining flour in approx. 8-10 minutes until the dough is soft and still slightly sticky. Put the dough in a bowl greased with butter, turn it until the dough is well coated with butter, then cover the bowl with cling film and let the dough rise in a warm place for 1 hour until its volume has doubled. Place the dough on a floured surface and divide into 10 - 12 equal pieces. Shape each piece into an oval loaf with a flat bottom, sprinkle the remaining caraway seeds on top and press lightly into the dough. Place the rolls on a baking sheet lightly greased with oil and, covered with a tea towel, let rise for 45 - 60 minutes until their volume has doubled. Preheat the oven to 200 ° C / gas stove mark 6. Bake the rolls until golden brown for 18-20 minutes. The rolls can also be frozen. Before consumption, bake for 30 minutes at 190 ° C / gas stove mark 5.
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