No-Knead Rolls

No-knead rolls (12 pieces)

• 550 g stone-ground wheat flour, finely sifted
• 50 g stone-ground whole wheat flour, finely milled
• 2 tsp flake salt
• 1 tsp dry yeast
• 5 dl cold water

1. Mix the dry ingredients in a bowl. Pour in the water and stir until a sticky dough forms. Cover and let it rise on the kitchen counter for 12 hours.
2. Shape the dough into rolls. The dough will be sticky but manageable. Fill a plate with seeds and roll the rolls in the seeds, then place them on a baking sheet lined with parchment paper.
3. Let the rolls rest for 10 minutes.
4. Bake in the middle of the oven at 220°C for 15 minutes.