To a bowl add: 423g bread flour, 106g rye flour and 10g salt. Mix it all together.
Then add: 106g sourdough starter and 355 grams of water
If you are not sure about the absorption of your bread flour, start with 296g water. This will be 60% hydration. If it feels dry, add 30 more grams of water, then you are at 65% hydration. You can add up to 30 grams more if you feel like it could take it.
Mix it until all of the flour is hydrated.
Ferment the dough
Then put it into a bulking container.
Level the top of the dough, and mark the top using a whiteboard marker.
Let the dough ferment until it’s grown by 25%.
Once it's grown, you can refrigerate the dough for up to 48 hours until you need it.
Divide and shape the dough
Then divide the dough into ten equally sized pieces. Shape each piece into a ball. No pre-shaping is needed.
You do it by putting your bench scraper behind the dough and pulling it forward to pull the dough in front of the dough, thus creating tension on the outside of the dough.
Once you can't get any further, put the scraper in front and move the dough back on the table. Repeat until you have a taut surface.
Put them on a piece of parchment paper on a baking sheet.
Once they are shaped, prepare some plastic wrap so it’s big enough to cover all the rolls. Spray it with baking spray so it won’t stick to the buns and cover the rolls.
Final proof
Then let them rise for an hour.
While the rolls are final proofing, heat your oven to 260°C/500°F with a baking steel and a pan for steaming at the bottom.
Prepare the rolls for baking
When the hour is up, grab the rolls and remove the plastic wrap.
Boil a kettle of water to be ready for when you bake.
Then mist the top of the rolls with a water sprayer to moisten the top.
Mix equal amounts of sesame seeds and chia seeds. Season with some salt and pepper. Nothing crazy, but enough to taste it.
The other topping shouldn't be mixed because you need to put the sunflower seeds on first so that they'll stick to the rolls.
Seed all the rolls, or leave them unseeded if that's your preference.
Bake the rolls
Put the baking sheet into the oven, pour boiling water into the pan and close the oven.
Bake for 10 minutes.
Then remove the steaming pan, turn the heat down to 230°C/450°F and bake for another 15 minutes or until the rolls are super crispy.
Then take the rolls out of the oven and let them cool on a wire rack or you could just put them in a basket and serve them right away.