Mix the dry ingredients together. Then add the buttermilk at room temperature and knead into a smooth dough. Cover and leave to rise in a warm place for approx. 4 hours. Then do not knead the dough anymore, but let it slide carefully onto a floured baking board (or work surface) and lightly flour the dough surface. Cut off dough pieces of approximately the same size with the dough scraper 6 and place them on a baking sheet lined with baking paper with the cut-off surface turned upwards. Cut the length of the dough pieces.
Switch the oven from convection to top / bottom heat and reduce the temperature to 230 ° C.
Shoot the rolls. Swath vigorously. Bake for 10 minutes, then reduce the temperature to 200 ° C and bake for another 20 minutes. Do a knock test.