Lithuanian barley rolls

Ingredients for 1 servings:

• 500 g barley flour
• 320 g buttermilk
• 25 g brown sugar
• 1 tsp salt
• ½ cube of yeast
• some melted butter for brushing

Instructions

Working time approx. 25 minutes; Rest time approx. 14 hours 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 15 hours 15 minutes

strong taste, Miežinis ragaišis

Dissolve the yeast in the buttermilk and mix with 150g of barley flour and the sugar. Dust the pre-dough lightly with flour and cover with foil. Let it stand overnight in the room. Knead the yeast mixture with the remaining flour and salt until you have a not-too-soft yeast dough. Knead in a little more flour if necessary. Let the dough rise until it has doubled in size. This takes about 1-1.5 hours. Tear off ten equal-sized pieces of dough, shape them into rolls with slightly damp hands, and place them on a baking sheet lined with baking paper. Cover the dough again and let rise for about 1 hour. Preheat the oven to 180°C (top/bottom heat), place the rolls in the upper oven compartment, and bake for about 20 minutes. Brush the baked rolls with melted butter and let them cool on a wire rack. The rolls taste best when still lukewarm and brushed with butter. Tip: Knead about 200g of mashed, boiled, lukewarm potatoes into the yeast dough. This will make the rolls a little more fluffy.