Sunday rolls



The recipe

These delicious Sunday buns don't need many ingredients or much effort.They consist of:

Optional wheat flour, rye flour or / and spelt flour, water, yeast, salt and sugar.

For sprinkle, sesame seeds (scraped or natural), sunflower seeds or pumpkin seeds. 

If you like it, you can also add some of the grains to the dough. Also tastes very good and is healthy.

The original recipe for Sunday buns was by Marian

But after some trying out, I made my own recipe out of it. 

What has always bothered me is that in the morning before you can have breakfast you still have to do so much effort and have to bake 2-3hours until something is on the table for food. This is unthinkable with children anyway (unless you like to get up in the middle of the night :-)).

So I thought I'd treat this dough the same way as the baguette dough. After all, it only gets better if it matures in the fridge for some time. And then in the morning you only have a short mould and bake in front of you and in 30 – 40 min there are delicious fragrant rolls like from the baker on the table. Another advantage is that the ripening process in the refrigerator requires even less yeast than if you want to process the dough immediately. 

The result is the following recipe:


750g flour (type 55
0) Also mixed 500g type 550 plus 100g rye flour plus 100g spelt flour plus 50g wholegrain wheat flour

350 – 400ml lukewarm water (not more than 28 – 30 degrees Celsius)

20 – 25g fresh yeast (about one cube)

15g salt

1.5 tablespoons sugar

Put the various flour types one by one in the bowl and mix. 

Then add the water and mix it into a dough.

Keep the consistency in mind. The dough should be smooth and not too sticky. 

Now add the yeast, sugar and salt and knead everything well for about 5 min until a smooth dough is formed and all ingredients are well incorporated.


Who likes can now also like to add some grains (sesame, sunflower seeds, flaxseed scraped, …) into the dough. Also tastes very good and then really yields wholegrain rolls.  

Then let the dough go loosely covered in a sufficiently large bowl at room temperature for about 2 h. 

It will rise by about twice. 

When the dough has risen nicely, it comes overnight in the fridge to continue working and develop its aroma. 

The preparation

The next morning, preheat the oven directly to 200°C over and under heat and place a heat-resistant bowl with water in the oven (so that the buns are nicely crisped).

Take tomato-sized pieces from the dough and smash the dough from the edge to the middle so that a smooth round surface is created. After that, you can roll them a little in the palm of your hand so that they become nicely round. Then place in a greased cinth and cut cross-shaped at the top.

Then you can sprinkle them with sesame seeds, sunflower seeds, poppies or flaxseeds.


You can also place them on a baking sheet lined with baking paper and bake there.
It is only important that you leave enough distance so that they can rise well.

Und schon fertig

Now put the whole thing in the oven for 20-25 min.

After about 5 min, a pleasant smell of fresh bread rolls spreads out, as in a bakery.

If you cook fresh coffee now, nothing stands in the way of a cosy breakfast.

If the buns have a nice tan, remove the buns from the oven and leave to cool for a moment on a grid.

Then enjoy along with the fresh coffee.

Enjoy your meal.

Your Tom

P.S.: As always, I would be very happy to comment 🙁

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