1. Crumble the fresh yeast into a tall bowl and mix with the water until dissolved completely. Sift the flour and salt into the bowl of a food processor (with dough hooks), add the yeast water and let the dough knead for about 20 minutes.

2. Transfer the dough to a large bowl/container that fits into your fridge. Cover the dough loosely with plastic wrap and place it in the fridge overnight for a minimum of 12 hours.

3. Preheat the oven including a baking sheet to a temperature of 250°C (480°F). Place a large piece of baking parchment on your work surface and dust it with a bit of flour. Cut the dough into 5-6 pieces. Work with floured hands and shape each dough piece into a log with a length of about 24cm. Place those logs with some space in between on the prepared baking parchment. Sprinkle the dough logs with salt and/or caraway seeds to your liking.

4. Take the baking sheet out of the oven and pull the baking parchment with the dough pieces onto the baking sheet. Try not to burn yourself! Bake the bread rolls for about 16-18 minutes or until nicely golden brown. Take them out of the oven and brush them immediately with some saltwater. Transfer to a wire rack and let cool down completely.