Dissolve the yeast with the honey in lukewarm water and let stand for about 15 minutes. Mix the flour, salt and baking malt in a bowl. Stir in the yeast water. Dice the butter and add.
Knead everything with the food processor for at least 5 minutes. Cover the dough and let rise for about 1 hour.
Then knead the dough again briefly, divide it into 12 equal pieces and roll out each piece to make circles as thin as possible. Each sheet of dough should be the same size (approx. 20 cm in diameter).
Melt the butter, spread a thin layer of it on each plate before adding the next one. Use this way all 12 circles, with no more butter on it at the end.
Flatten the plates with your hands as evenly as possible and divide them into 8 triangles using a pastry card. Let the triangles cool in the refrigerator for about 15 minutes so that the butter sets.
Bring 1 liter of water to a boil in a large saucepan, add the baking soda and turn the stove down so that the water no longer boils.
Place the rolls in the baking soda for 30 seconds each, remove with a slotted spoon, drain and place on a baking sheet lined with baking paper. Sprinkle the still moist rolls with grains of your choice and let rise again briefly.
In the meantime, preheat the oven to 220 ° C (top / bottom heat). Bake the rolls for 20-25 minutes and then leave to cool on a rack.
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