Place the dough in the refrigerator for 8–12 hours.
During the long rising time, the aroma of the rolls will become particularly good.
Baking the bread
Take the dough out of the refrigerator the next morning.
Place on a lightly floured surface. Divide the dough into 8-10 equal parts. Shape each part into a round loaf. Place baking paper on the bottom of the oven and let the water cool a little. Preheat the oven
Preheat the oven to 220 °C, top and bottom heat. You can get a particularly good base by adding a little water and flour. This gives the pastries a rustic look and a more beautiful crust. Preparation
Take the dough out of the refrigerator and let it cool for a while on a baking sheet. The best results are achieved slightly warm with butter, jam, cheese, honey or a tasty filling. Tips for a good result
The water or milk should be lukewarm, not hot. Let the dough bubble long enough to soften. Cover the bowl tightly overnight to prevent the dough from drying out. Bake in the oven until crispy. If you want rustic buns, you can sprinkle them with flour before baking. The buns taste best fresh, but you can also freeze them and toast them later. Enjoy.
