2g dry yeast
500ml cold water
2 tsp salt
200ml wholemeal flour
800ml self rising flour
seeds for topping
Quickly mix all the ingredients in a bowl. Cover with cling film and leave in fridge over night.
Preheat the oven to 230c.
Put baking paper on a baking tray (or two).
Scope the mixture on to the tray using a spoon (straight from the bowl) should make 10-12 rolls.
Sprinkle the seeds over the bread rolls.
Bake in oven for approximately 20min (depends on size of rolls).