Since weeks I am longing for bread with caraway seeds. Or for Caraway seed rolls sprinkled with caraway and fleur de sel. These are so delicious that I need nothing else then a little bit of butter with them.
And last weekend I finally found the time to bake these rolls. I made a dough containing sourdough which goes well with the flavourful seeds and some commercial yeast to keep the proofing time shorter.
The Caraway seed rolls match exactly my expectations: a soft crumb with a thin crunchy crust, which is covered with little salt crystals and caraway seeds. When I take them out of the oven they smell so tempting that I eat on while it was still hot from the oven.