Mix the flour, yeast, salt, sugar and 400 ml of warm water with a fork into a sticky dough. Add spices if you like. We always take a lot of caraway, 4 teaspoons of grains. Let the dough rise for 2 - 3 hours at room temperature and then cover it in the refrigerator for a few hours, preferably overnight.
After the walking time, preheat the oven to 230 degrees air circulation and slide a drip pan or baking sheet on the bottom rail. Cut about 10 rolls from the dough without kneading again and place them on a baking sheet lined with baking paper, cut into them and slide them into the middle of the hot oven. Pour 300 ml of water into the drip pan and immediately close the oven.
The baking time is approx. 22-25 minutes. If the rolls are about to get too dark, cover them with aluminum foil.
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