Rye Bread Rolls

Instructions

• 1
  Pour 325 g of lukewarm water at approximately 30 °C into a bowl, crush the fennel seeds, and add the other ingredients. Mix, transfer to a mixer, and let it mix slowly for 10 minutes. Then divide the dough into 8 equal pieces, shape them into buns by hand on a floured board, lightly flour them, and cover with a clean cloth. Let them rest for 30 minutes.
• 2
  Shape the rested buns into ovals by hand, turn them with the longer side towards you, fold the dough, press it down, and roll into pointed rolls. Carefully roll them on a damp cloth and coat in rye flour. Place them on a baking sheet and let rise for 40 minutes. They will approximately double in size. Then, using a serrated knife, make a lengthwise cut in each piece, moisten the cut with water, and sprinkle with a mixture of caraway seeds, coarse salt, and fennel.
• 3
  Preheat the oven to 250 °C. Spray water onto the oven walls until a cloud of steam forms. Then immediately place the baking sheet inside. Close the oven and bake for 5 minutes. Then open it, let the steam out, and reduce the temperature to 180 °C. Bake for 12 minutes until a golden crust forms on the rolls. Do not open the oven again.