Put the yeast in a large bowl and pour the water over it. Stir a little so that all the lumps of yeast dissolve, if necessary mash on the edge of the bowl with a spoon. Add agave syrup and salt and stir again.
Mix the flour beforehand in another bowl and then add it as well. Now mix into a dough and knead. I keep kneading until a real ball of dough has formed. You may need to add a little flour if the dough is too sticky. Ultimately, he should be able to detach himself from the bowl and hands easily.
Sprinkle some flour over the dough and cover with a clean tea towel and let rise for 40 minutes at 50 degrees, top-bottom heat in the oven.
Then divide the dough into 10 equal pieces and shape into rolls. Then roll in the seeds.
I always set up 3 small bowls: one with a little water, then the seeds stick better to the bun, one with sunflower seeds and in the last one I mix linseed with the sesame. When the rolls are formed, I first dip the top half of the roll in the water, roll it in the seeds, then dip the lower half in water and roll it in the sunflower seeds. You can of course also use other kernels and seeds, for example poppy seeds or pumpkin seeds, as a topping.
Place the rolls on an oven rack lined with baking paper and cut about 0.5 - 1 cm deep with a sharp knife. Then place the kitchen towel on it and let it rest in the oven at 50 degrees for another 10 minutes.
Finally, remove the cloth and turn the oven up to 180 degrees top-bottom heat. Do not take out the rolls. Bake for a total of approx. 30 minutes until the desired browning is achieved.
Note: It is very important to give the dough enough time to rest. The more patience you have, the fluffier the rolls will be.
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