Preheat the Oven: Preheat the oven to 230°C using conventional top-and-bottom heat. Fill a large ovenproof cup with about 300 ml water and place it in the oven. Line a baking sheet with parchment paper and set it aside.
Dissolve the Yeast: Crumble ½ cube of fresh yeast into a large mixing bowl, add 300 ml lukewarm water, and stir until the yeast has completely dissolved. The water should feel pleasantly warm rather than hot; the source notes an ideal range of 26°C to 37°C for yeast development.
Combine the Dough Ingredients: Add 500 g whole-wheat flour, 2 tbsp yogurt, 1 tbsp sugar beet syrup, 1 heaped tsp salt, and 2 tbsp olive oil to the dissolved yeast. Mix with the dough hooks of a hand mixer or stand mixer on a low setting until the ingredients are combined.
Knead the Dough: Increase the mixer to a higher setting and knead the dough for about 5 minutes. The finished dough should pull away from the sides of the bowl on its own and form a soft, fairly smooth ball.
Let the Dough Rest: Cover the bowl tightly with plastic wrap and leave the dough to rest in a room-temperature location for 45 to 60 minutes.
Check the Dough: Let the dough rise until its volume has approximately doubled.
Fold the Dough: Transfer the risen dough to a lightly floured work surface and briefly work it by folding the dough several times from the outside toward the center.
Divide the Dough: Use a dough scraper to divide the dough into about 10 equal pieces, each weighing just under 100 g.
Shape the Rolls: Fold each portion several times, then shape it into a round roll by gently rounding and tightening the dough.
Score the Rolls: Arrange the shaped rolls on the prepared baking sheet, gently flatten each one, and make one vertical cut across the top with a sharp knife.
Proof the Rolls: Cover the rolls with a kitchen towel and let them rise on the baking sheet for 10 minutes.
Add the Topping: Brush the rolls generously with water, then sprinkle them with your choice of seeds. Lightly press the seeds into the surface so they adhere.
Bake at High Heat: Place the baking sheet on the middle rack of the preheated oven and bake the rolls at 230°C for 8 minutes.
Finish Baking: Reduce the oven temperature to 200°C and continue baking the rolls for another 10 to 12 minutes, until fully baked.
Cool the Rolls: Remove the baked rolls from the oven and transfer them to a wire rack to cool. They are especially enjoyable while still lukewarm.
