Take a pot and bring the water to a boil.

Add the wheat kernels and let them simmer for 5 minutes. 

Then remove the pot from the heat and let them steep for half an hour. 

Dissolve the yeast in the grain mixture.

Add the remaining ingredients to the yeast mixture.

Stir the dough for 5–10 minutes. A stand mixer can be used.

Stir until the dough is moist and slightly sticky. 

Then let the dough rise for 10–12 hours in the refrigerator. Preferably overnight.

One hour before forming the rolls, take the bowl out of the refrigerator. 

Sprinkle flour on the table, take the dough, and pat it out into a square. 

Let the dough have a thickness of about 3 centimeters.

Cut out 4 squares from the dough, and then cut each square into 2 triangles. 

Take a baking sheet with parchment paper and let them rise for another 20 minutes. 

Brush the rolls with an egg, and then sprinkle them with coarsely chopped sunflower seeds. 

Bake the rolls for about 20 minutes at 225 degrees Celsius (437 degrees Fahrenheit) in a conventional oven, in the middle of the oven.