Make the dough in the evening. To do this, put the flour, grains and salt in a bowl. In a second container, crumble the yeast into the milk (room temperature or cold), add the sugar and stir everything until the sugar has dissolved. Then pour into the bowl with the flour and knead everything well with a fork. Do not add any more flour, the dough should stay very sticky, the better the rolls will rise overnight.
Now cover the bowl with a tea towel and let stand for 1 hour. This is only for resting the dough. Then use a spatula to place the dough on a lightly floured work surface and shape into a roll about 30 centimeters long with floured hands. Separate them into 6 pieces with the dough scraper.
Place the dough pieces on a board or plate with enough space between them and brush the surface of the dough pieces with water. Then put in an airtight plastic bag in the refrigerator.
In the morning, place the rolls on a baking sheet with the help of the spatula (if the rolls stick too much, moisten the base, so they can be removed better) and brush again with water.
Preheat the oven to 200 ° C (top / bottom heat) and bake the rolls for about 22 minutes. The buns get very big. One corresponds to two normal rolls.
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