Divide the risen dough into 8 to 10 pieces, depending on how large you'd like the rolls to be. Shape into rounds on a floured surface, then arrange on a baking sheet lined with parchment paper. You'll need two baking sheets.

Cover with a tea towel and let rise for another half hour. Then use a sharp knife or a razor blade (I prefer the razor blade - I use it for scoring bread too) to make a slash in each roll. Brush with salted water and sprinkle with the crushed fennel and caraway.

Bake in an oven preheated to 180 °C for 20 to 25 minutes, until nicely golden. Let cool on a wire rack, then slice and serve spread with mustard alongside a slice of headcheese. Or serve whole, with headcheese doused in vinegar and topped with onion - whichever you prefer.