Macadamia roasted onion rolls

Ingredients for 8 servings:

• 150 g spelt flour, type 630
• 150 ml water
• 20 g yeast
• 50 g sourdough, ready-to-bake from rye flour
• 350 g wheat flour, 550
• 10 g salt
• 200 ml buttermilk
• 50 g macadamia nuts
• 50 g fried onions

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 50 minutes

very spicy, but also works with a sweet topping

Pre-dough: Make a pre-dough from flour, water, and yeast and let it rise at room temperature for about 2 hours. Meanwhile, roughly chop the macadamia nuts and roasted onions in a food processor, then pour the buttermilk over them and let it swell. Tip: If you only have roasted and salted macadamia nuts, rinse them under running water before chopping. Otherwise, the dough will be too salty. Main dough: Knead the pre-dough, the macadamia, roasted onion, and buttermilk mixture, and the remaining ingredients in a food processor for 5-10 minutes. Let the dough rise once. Shape the dough into 8-10 rolls and place them on a baking sheet for the final proof. Score them when they are 3/4 proof. Spray heavily with water again before baking. Bake at 230-250°C for about 10 minutes with steam until the rolls begin to brown on the outside. Reduce the oven temperature to 180°C and bake the rolls for about 5-10 minutes (times and temperatures may vary depending on the oven).