Whole wheat buttermilk rolls

Ingredients for 1 servings:

• 380 g whole wheat flour
• 380 g wholemeal rye flour
• 500 g buttermilk
• 250 g low-fat curd cheese
• 25 g salt
• 2 cubes of yeast
• 2 tbsp sesame seeds
• 2 tbsp poppy seeds
• 2 tbsp sunflower seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes

for 26 pieces

Remove all ingredients from the refrigerator in time to allow them to come to room temperature. Dissolve the yeast in buttermilk and mix with salt and quark. Reserve some of the buttermilk in a cup for later brushing the rolls. Add the flour and knead thoroughly into a firm, elastic dough. Cover the dough and let it rise for at least 45 minutes. Knead the dough thoroughly again and then form approximately 26 rolls. Arrange the rolls on two baking sheets; I start in the center and then arrange them in circles around the edges. I also like them to “grow together.” Brush the rolls with the remaining buttermilk and sprinkle alternately with sesame, poppy, and sunflower seeds. Then let the rolls rise for another 30 minutes. Preheat the oven to 225°C (425°F), using a pan of hot water to create steam. Bake first for about 10 minutes at 225°C (425°F), then for about 15 minutes at 200°C (400°F).