Buttermilk rolls filled with wild garlic and Parmesan butter

Ingredients for 20 servings:

• 650 g wheat flour type 550, possibly more, up to 700 g
• 500 ml buttermilk
• ½ cube of yeast
• ½ tsp baking soda or baking powder
• 1 tbsp salt
• 1 tbsp sugar
• 50 g butter
• Olive oil for the bowl
• Flour for the work surface
• 100 g butter, soft
• 20 g Parmesan
• 1 bunch of wild garlic
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 2 hours 23 minutes

For the dough, gently warm the buttermilk and melt the butter in it. Dissolve the yeast in it and add the sugar. Mix the flour with the baking soda or baking powder and the salt. First, add the flour mixture to the food processor, followed by the buttermilk mixture. Knead everything on the lowest speed for about 10 minutes until you have an elastic, soft dough. Add a little more flour while kneading if necessary. Form the dough into a ball, grease the bowl with a little olive oil and add the dough ball. Cover and let rise in a warm place for about 1 hour. In the meantime, wash the wild garlic thoroughly, pat dry and chop finely. Grate the Parmesan cheese. Mix the wild garlic with the Parmesan cheese and butter, season with salt and pepper. Remove the dough from the bowl and knead briefly again on a lightly floured surface. Divide in half and roll each piece out into a rectangle. Brush with the wild garlic butter and roll up from the long side. Cut each roll into 10 pieces. Place the rolls on a baking sheet lined with parchment paper and press them lengthwise with a thin wooden spoon handle or chopsticks. Cover and let rise for another 30 minutes. In the meantime, preheat the oven to 200°C (top/bottom heat). Bake the wild garlic rolls for about 13 minutes until golden brown.