Cooked Spelt Rolls

Summary

Ingredients

• 200 g spelled flour, T 1050 (or wheat)
• 300 g spelled flour, T 630 (or wheat 550)
• 20 g yeast
• 0.5 teaspoon ½ sugar
• 50 ml water, lukewarm
• 180 ml buttermilk
• 30 g butter
• 1 teaspoon salt
• pumpkin seeds, sunflower seeds, flax seeds, sesame seeds

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Instructions

1. Mix together the yeast, sugar and water and leave to stand for 15 minutes, covered. Heat the buttermilk and melt the butter in it. In a large bowl, knead all the ingredients in the food processor (dough hook) for 5 minutes on a low level to form a smooth dough. Cover and let rise in a warm place for 30 minutes until the volume has visibly increased. Knead again vigorously by hand and shape into 12 balls of 65 g each (the rolls will still open while brewing).
2. Bring a large pot half full with water to the boil, turn the heat down a little and scald the pieces of dough in portions for 2 minutes on each side. Lift out with a slotted spoon and drain well on kitchen paper.
3. Make a cut with a sharp knife and, possibly sprinkled with the seeds, place on a baking sheet lined with baking paper. Bake in the preheated oven at O / U 220 ° in the upper area for 15-18 minutes until golden brown.