Buttermilk rolls

Ingredients for 10 servings:

• 1 packet of yeast (dry yeast)
• 2 tbsp water, lukewarm
• 300 g flour, wheat flour type 405 or 550
• 1 tsp salt
• 50 g butter or margarine
• 150 ml buttermilk
• Flour, for kneading

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Dissolve the yeast in the lukewarm water and let it set slightly. Mix the flour with the salt. Add the butter or margarine in flakes, pour in the buttermilk, and mix everything together. Then beat the dough until it pulls away from the bowl. Knead briefly on a floured board, roll into a rope, and cut into 8-10 pieces. Roll each piece into a roll and place on a greased or parchment-lined baking sheet. Cover and let rise until doubled in size. Bake in a preheated oven at 200°C on the lowest rack for about 20 minutes. TIP: The rolls will be heartier if you replace some of the wheat flour with rye flour type 997 – for really dark rolls, only use rye flour type 997.