Breakfast Sourdough Rolls

In a large bowl, pour in the water, yeast and sourdough, and mix it well. Mix in the oats, whole wheat flour, flax seeds, sunflower seeds and salt. Add the all-purpose flour a little at a time, until you have a firm but slightly sticky dough. You might not need all the flour.

I always knead my dough using my stand mixer, and I knead the dough for about 8-10 minutes until the dough is a bit shiny and elastic.

Put the kneaded dough in another bowl that you’ve lightly coated with olive oil. Seal the container with plastic wrap (or my favorite Press’n Seal) and leave it to rest for an hour on the kitchen counter. Then put the dough in the refrigerator for 12-20 hours.

Take the dough out of the refrigerator and let it sit for at least 1 hour.

Preheat you oven and pizza stone to 500℉ (260℃).

Pour some rice flour and rolled spelt on the kitchen counter and gently scrape the dough out onto it. Cut the dough in 8-9 pieces and put them on a plate that you’ve sprinkled with corn flour, so the rolls don’t stick.

When the oven is preheated, place the rolls on the pizza stone in the oven and let them bake for 15-20 minutes.

Let rolls cool before serving.

Enjoy!

Note: If you don’t have a sourdough, use 15 g live yeast or 1½ teaspoon dry yeast.