Putting this in the food thread 
So these are called “Morgenbrötchen” (because they are freshbaked in the morning and you can have them for breakfast. They from a rather famous (hereabouts) German bread baking blog called Plötzblog or rather I learned it at a class he gave and this version is from his first baking book:
The ingredients:
- 180g wheat flour–550 (which is the normal flour I use for baking, but no self-raising flour!)
- 100g Durum Semolina or coarsely ground durum flour (this is also quite good in pizza dough and pasta)
- 110g rye flour–1150 which is the standard “degree” you get here. Whatever you can get will do.
- 150g Water
- 150g Milk
- 4g fresh baker’s yeast (if you can’t help it use dried)
- 8g salt
- 8g olive oil
The process
- Knead the dough first for 10 min on the lowest setting of your machine, then 5 min “fast” (which in his terms is usually the second setting)
- Cover and rest for 12 hours at 6-8°C (fridge) → overnight (Time Passes!!!)
- Then divide dough into 8 pieces and roll them into cylinders (or other forms if you know how, f.e. google “brötchen rund schleifen”
- You can then cover the rolls in either whole-grain rye flour, poppy seed or sesame seed–both very popular here.
- Rest the rolls for 45 minutes (more time!) putting the “closure” of the cylinder on the bottom. 22°C → if it is wamer, per 5° the time shortens by a third (I think). With some experience you can easily test with your finger if the dough is done, it should “spring” back smoothly when you press it.
- Put the rolls with the “closure” on top on a tray and bake for 20 min (almost done!) at 230°C with water vapor (if you have that kind of oven, if you don’t you could improvise with a pan filled with “lava stones” that you heat up and then splash water on like a sauna)
- A pizza stone is alwasy useful for bread baking of any kind.
Let the rolls cool a couple minutes and eat directly. If you bake them a little shorter, they can be frozen and the baking finished upon thawing.