Duration: 12 hours to let the pre-dough get active. Then another 5-6 hours to let the dough rise and baking the buns. Makes 12 buns in a 9” spring form.
- 110 g (3.9 oz) rye starter
- 440 g (15.5 oz, not fluid!) filtered water
- 200 g (7.1 oz) bread flour
- 1 tbsp sea salt
- 1 tbsp molasses
- 1 tsp ground fennel
- 1 tsp ground anise
- 35 g (1.2 oz) flaxseed meal
- 100 g (3.5 oz) graham flour
- 345 g (12.2 oz) bread flour
Mix rye starter, filtered water and bread flour in a bowl. Stir well and wrap the bowl with cling wrap. Let sit in room temperature for about 12 hours, until you have an active pre-dough.
Add sea salt, molasses, fennel, anise and flaxseed meal to the pre-dough. Stir and start adding the graham flour and the bread flour. Let the dough rest in the bowl covered with a kitchen towel for about 2 hours, or until it has almost doubled in size.
Take out the dough on your working bench and divide it into 12 pieces. Roll out each piece to a round bun, dust it with graham flour and place in a greased spring form pan. Let rest for about 2 hours.
Put a casserole dish full of water on the lower rack of the oven and preheat it to 460°F. Bake the buns for 15 minutes, then lower the temperature to 390°F and bake another 20 minutes. Move the spring form to the lower rack of the oven and cook another 10 minutes, or until the dinner rolls are cooked all the way through.
Lift out the rolls from the spring form and let them cool on a rack.
Just break off a piece whenever you feel like it. Let it cool as one piece though, that keeps the bread moist longer.
A hint of fennel and anise make these rolls complete.