Dirndl Kitchen

1 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.
2 Knead all dough ingredients on lowest setting for 10 minutes, then on the second setting for another 5 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.
3 Cover the dough and allow to rest at room temperature for half an hour, then transfer to the fridge for 15 hours.
4 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.
5 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.
6 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.
7 Bake in preheated oven (230 Celsius / 445 Fahrenheit) on middle rack (place a bowl or baking dish of water on the lower rack) for 20 minutes. 10 minutes intp baking, open the oven door wide to release steam. Leave oven door open at a small gap for the last 5 minutes of baking to achieve a thin and crisp, golden crust. 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!
Storing + Reheating Instructions
1 Store in tupperware or in plastic bag in the fridge for up to a week. To reheat, preheat oven to 200 Celsius / 400 degrees Fahrenheit, run some cold water over the rolls, and place directly on oven rack for about 6 minutes or until the crust is crisp again.