Fresh bread rolls just like in an Italian bakery

Fresh bread rolls just like in an Italian bakery. Hardly any effort. Stuff as you like! Prosciutto cotto and stracchino for me!!

INGREDIENTS, makes 12-14

400 gr (3-3/4 cups) all purpose flour
50 gr (3 tablespoons) of rye flour (or spelt or whole meal)
350 ml (1-1/4 cup) water at room temperature
1/2 teaspoon of dry yeast
2 teaspoons of salt
Mixed seeds for topping (I used pumpkin, pepitas and sesame)

HOW TO
1. Mix flours, water and yeast together with a wooden spoon until combined.
2. Add salt and mix again. Your mixture will look and feel quite sticky. Cover the bowl with cling wrap and let it prove for 10/14 hours, or until it’s grown three times bigger and looks bubbly. The dough should feel quite wet, almost like a thick batter.
3. Line a muffin tin with baking paper to fit each hole. Spoon 2-3 tablespoons of mixture onto each hole (use an oiled spoon for ease). Top with seeds and allow to rise for 1 hour.

4. Turn the oven to 220 C (430 F).
5. Place the tin in the oven, bake for 10 minutes then reduce the temperature to 200 C (395 F) and bake for a further 10-15 minutes or until the rolls are golden and well risen. Remove the baking paper and allow to cool on a wire rack. They are best eaten 1 hour after baking.
They are amazing!!