Buttermilk wholemeal rolls

Ingredients for 1 servings:

• 500 g wheat flour, wholemeal or spelt wholemeal flour
• 1 tsp salt
• 2 tbsp oil
• 3 tbsp flaxseed
• 1 tsp caraway seeds
• 1 tsp anise
• 1 tsp fennel
• 30 g yeast
• 60 ml milk
• 250 ml buttermilk
• 1 egg(s) for brushing
• some sesame seeds for sprinkling
• some poppy seeds for sprinkling

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

Spelt rolls with buttermilk

Prepare a yeast dough with steamed rolls (proof test) from the ingredients. Steamed rolls: Mix yeast with a little lukewarm milk, 1 teaspoon of sugar, and enough flour to form a “roll.” Let this rise in a warm place. Let the finished dough rise for about 1 hour. Knead the dough thoroughly again and form a roll. Cut off equal pieces, form different rolls, and cut 2-3 small, diagonal lines into them. Brush the surface with egg and sprinkle with poppy seeds or sesame seeds, if desired. Place the rolls on a greased baking sheet and let them rise briefly again. Preheat the oven. Place the baking sheet on the middle rack and place a shallow container of water in the oven. Bake at 220°C for about 25 minutes. Tip: They freeze well afterwards!