Buttermilk wholemeal rolls

Ingredients for 1 servings:

• 300 g wheat flour (wholemeal)
• 300 g rye flour (wholemeal)
• 200 g wheat flour, type 1050
• 200 g wheat flour, type 550
• 150 g flaxseeds (whole)
• 150 g sesame seeds (whole)
• 1 tbsp salt
• 2 tbsp sugar
• 4 packets of dry yeast
• 1 liter buttermilk
• some wheat flour (wholemeal)
• Water

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

makes approx. 20 pieces (2 trays)

Mix all ingredients, except the buttermilk, thoroughly with a wooden spoon. Warm the buttermilk (approx. 35°C) and add it to the other ingredients. Knead into a dough using a hand mixer or a food processor. If there isn’t enough buttermilk, add a little more warm water. The dough will have a slightly sticky consistency due to the rye flour. Cover with a tea towel and let it rise in a warm place for 1 to 1.5 hours. Shape the rolls, roll them in wholemeal wheat flour, and place them on a baking sheet lined with baking paper or well-greased. Cut the rolls crosswise with a sharp knife. Only now preheat the oven (200°C top and bottom heat). Cover the rolls with a tea towel and let them rise a little longer while it preheats. Place a small cup of water on the baking sheet. Bake the rolls for 20 minutes. Cover the remaining dough and let it rest in a warm place during the baking process. The second tray of rolls can be formed and baked immediately afterward. The rolls taste best freshly baked the same day with sweet or savory toppings. They can also be frozen, then baked from frozen at 150°C (top and bottom heat) for 12 minutes and allowed to cool. Tip: The best way to shape the sticky dough is to scoop out portions of dough with a tablespoon and place them in a bowl with some whole wheat flour. Roll them briefly in the flour, then shape them in your hands.