Prepare the night before

1. Crumble the yeast and pour over the water, stirring slightly.

2. Add the olive oil, honey and salt. Stir.

3. Add the flour and mix well to form a smooth batter. It should be loose.

4. Cover with plastic and leave on the kitchen counter overnight (yes, it works).

Finish baking in the morning

1. Place a long pan on the bottom shelf of the oven and heat the oven to 275 degrees (or as hot as it will go).

2. Sift flour to cover the back surface of the bench and pour out the dough. It will be loose and sticky.

3. Using floured dough scrapers, fold the dough in half a few times to form a small package. It will keep flowing out, but don't worry, keep folding a few more times.

4. Leave to rest for about 20 minutes while the oven heats up.

5. Take a floured dough scraper and divide the dough into 8 pieces.

6. Fold the pieces into sloppy rolls (use a floured hand to make it easier) and place them on the baking sheet.

7. Brush lightly with water and sprinkle with pumpkin seeds.

8. Place in the middle of the oven and pour about 5 dl of water into the pan to create steam.

9. Close the oven door quickly but gently.

10. Bake for about 20-25 minutes, removing the water bath for the last five minutes. When the rolls have a nice color and sound slightly hollow when you tap them on the bottom, they are ready.

11. Remove and leave to cool on a wire rack without a baking sheet.

Print the recipe for our overnight dinkel rolls (pdf)