Sesame Rolls

I love German bread rolls, so I made a batch of sesame rolls with wheat, rye and spelt flour. Rolls and German bread is what I'm missing the most since I move to the US almost 10 years ago. Since I started baking my own bread that part is solved, however making bread rolls is a lot more difficult to time right, as most recipes require quite long fermentation times and - other then bread - rolls are the best just a few minutes after they come out of the oven, so timing is a lot more crucial. I finally got it together to make another batch of rolls, and as each time I made some, the taste is awesome.

Poolish

• 75g (2 5/8 oz) all purpose wheat flour or bread flour
• 75g (2 5/8 oz) white spelt flour
• 15g (1/2 oz) light rye flour
• 2g fresh wet yeast, or 1/4 tsp of Active Dry Yeast
• 165ml (2/3 cup) water

Combine all ingredients in a bowl and stir until smooth. Let rest at room temperature for 2 hours then cover with lid or plastic wrap and put into the refrigerator for 10 hours.

Main Dough

• Poolish
• 150g (5 1/4 oz) all purpose wheat flour or bread flour
• 150g (5 1/4 oz) white spelt flour
• 35g (1 1/4 oz)  light rye flour
• 10g (1 1/2 tsp) salt
• 5g (just over 1/8 oz) fresh wet yeast,  or 3/4 tsp of Active Dry Yeast, 1/4 tsp of sugar and 20ml (5/8 oz) of water, mixed and let stand for 10 minutes. 
• 1 tsp barley malt syrup
• 150ml (5 oz)  water 

Place all ingredients in a mixing bowl and knead at low speed until the dough separates from the bowl (about 18 minutes). Cover and put into the refrigerator for 12 hours.

Take out of the refrigerator and let adjust to room temperature for about an hour or so. Divide into 9 pieces of about 90g and shape first into ball then into slightly elongated shape. Brush one surface with water and roll in sesame seeds. Then cut into the surface along the long side (about half way in), fold the halves back together and place with the seeds down on a linen cloth or baker's couche if you have. Cover with linen cloth (or kitchen towel) and let rest for 1 hour. I tried to use my new bread roll stamp instead of cutting into the surface, which I didn't do a good job with, that's why the surface looks pretty smooth on the pictures.

Meanwhile preheat oven to 235°C (455°F).

Cover baking sheet with parchment paper and place rolls with seeds up on the sheet. Carefully brush the surface with water again and place on the middle rack of your oven. Spray water onto the oven walls and bake for 10 minutes, then briefly open the oven door to let out remaining steam. Bake for another 8-11 minutes.

Let cool on a cooling rack. However different from bread, I think rolls are the best when they are still warm.

Timing is a little difficult with the two long fermentation periods. I started the poolish the morning before baking day, did the first step of the main dough the same night and let rest over night. Finished it all up the next morning. 

Original recipe (German language) on ketex.de.