Granola Brötchen Rolls (Müslibrötchen)

0 Prepare these the evening before your planned breakfast. Dry-roast the pumpkin- and sunflower seeds and chopped hazelnuts (optional) in a skillet. Allow to cool.
1 In the bowl of a stand mixer, combine the flour, warm water, yeast, salt, melted butter and malt syrup and knead on lowest setting for 10 minutes, then on the second setting for another 3 minutes. You should end up with a smooth, dense dough that still sticks to the bowl some.Lastly add the seeds, nuts (optional) and dried fruit (optional) and knead for 1 minute on low or until worked in.
2 Cover the dough airtight and allow to rest at room temperature for half an hour, then transfer to the fridge for 15 hours.
10 Place a bowl or a baking dish filled with warm water on the bottom rack of your oven and preheat the oven to 445℉ (230℃).
3 On a floured surface and with flour-coated hands, spread out the dough into a 1 inch (2 cm) thick circle. Divide into 8 triangular 'pie pieces' using a knife or dough scaper/chopper.
4 Fill one small bowl with water and another with the oats (I also like using King Arthur's Harvest Grains blend in lieu of just oats). Dip one side of the roll into the water, then the oats, place them oat-side up on a parchment paper covered baking sheet. Cover and allow to rest for 30 minutes at room temperature.
5 Make a 1/2 cm or 1/4 inch cut from the pointy corner down to the base of the roll using a sharp knife.
6 Bake on the middle rack for a total of 20 minutes.10 minutes into baking, open the oven door wide to release steam.For the last 5 minutes of baking, carefully remove the water bowl to achieve a thin and crisp, golden crust.
11 Allow to cool for 5 to 10 minutes on a cooling rack and enjoy while still warm. I love eating these rolls (especially if you add the dried fruit) with cream cheese and jam or apple/plum butter. Guten Appetit!