The evening before, mix 2 tablespoons of sourdough rye, 20 g yeast and 1 teaspoon sugar with 350 ml lukewarm water in a large plastic bowl. Then add the remaining dough ingredients and mix with the dough hook of the hand mixer to a rather sticky dough.
Dust the dough lightly with a little additional wheat flour and cover the dough in the refrigerator for about 24 hours.
After the rest time, line a baking sheet with lightly oiled baking paper and use a tablespoon and moistened hands to shape 9 balls from the dough, which are placed next to each other on the sheet. Do not knead the dough beforehand! These rolls are not sanded, they are really only loosely shaped!
Then sprinkle the remaining 2 handfuls of sunflower seeds for the grain crust on a large plate, press the dough pieces one after the other into the seeds on both sides and put them back on the baking sheet. Again, this works best with slightly moistened hands.
Cover the baking sheet and let the rolls rest for about 1 hour until they have enlarged significantly.
Preheat the oven to 225 ° C (top / bottom heat) and bake the rolls for 10 minutes on the middle rack, then switch the temperature back to 200 ° C and bake the rolls for another 15 minutes.
Tip: During the baking process, place an ovenproof bowl with water on the oven floor and generate additional steam with a water spray bottle before inserting the baking tray.
If the buns are not crispy enough on the underside, you can turn the buns on the tray and bake for another 5 minutes.
We love the fine, sour taste of these rolls. With a little preliminary planning, they can be made quickly and are also well suited for working people.
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