Herb-garlic rolls

Ingredients for 8 servings:

• 500 g spelt flour, for pasta
• 1 pack of dry yeast, or 1/2 cube of fresh
• 300 ml buttermilk
• 3 onions
• 4 cloves garlic
• 4 tbsp herbs (wild herbs), chopped, according to season, mixed
• 100 g sunflower seeds
• some olive oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Finely chop the onions and garlic and fry them in a little olive oil, then add them to the flour along with the chopped herbs and sunflower seeds. Mix the dried yeast and salt into the flour. Gently warm the buttermilk, mix everything together, and knead the dough thoroughly. Cover and let it rest for about 30 minutes. Form a log and divide into 10 pieces. Shape into rolls and cut crosswise into them using sharp scissors. Sprinkle some sunflower seeds on top, if desired, and bake for about 15 minutes at 200°C. My tip: You can also make the dough with wholemeal flour and pumpkin seeds. Or simply double the amount to make baguettes. I usually add a small pinch of brown sugar to the salty yeast dough; this makes the dough lighter and helps the yeast rise better.