Cranberry rolls

Ingredients for 10 servings:

• 300 g spelt flour, type 812
• 200 ml buttermilk, room temperature
• 150 g brown cane sugar
• 1 pinch of salt
• 25 g yeast, fresh
• 1 small egg(s)
• 80 g butter, room temperature
• 250 g cranberries, dried and sugared, or raisins

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Breakfast roll, sweet milk roll

Dissolve the yeast in the buttermilk in a cup. Pour the flour into a bowl and form a well. Add the buttermilk, yeast, salt, egg, and sugar. Knead everything vigorously for at least 10 minutes, always working toward the center, using the heel of your hand. If it’s still too sticky, add a little more flour at a time. Also, mix in the cranberries, which I had previously soaked. Discard the soaking water. When the dough is well blended and taut, keep the bowl warm (29-25°C) and let it rise, covered, for half an hour. Then divide the mixture into about 10 rolls, shape them into rounds, place them on a baking sheet lined with parchment paper, and let rise for another 30 minutes. You can also score them to prevent the dough from bursting. Once they’ve risen well, spray them with water and bake in the oven at 220-200°C for about 25 minutes until golden brown. Then cover and let them cool slowly on a wire rack. They’re delicious for breakfast, or with coffee with butter or another spread, like honey or jam.