Summary

Ingredients

For the dough: (pre-dough)

• 150 g spelled flour, type 630
• 150 ml water
• 20 g yeast

For the dough: (main dough)

• 50 g sourdouh, ready to bake from rye flour
• 350 g wheat flour, 550
• 10 g salt
• 200 ml buttermilk
• 50 g macadamia nuts
• 50 g fried onions

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Instructions

1. Pre-dough:
2. Make a pre-dough from flour, water and yeast and let it rise for about 2 hours at room temperature.
3. Meanwhile, coarsely chop the macadamia nuts and fried onions in the multi-chopper, then pour the buttermilk over them and leave to swell.
4. Tip:
5. If you only get roasted and salted macadamia nuts, rinse them under running water before chopping them up.
6. Otherwise the dough will be too salty.
7. Main dough:
8. Knead the pre-dough, the macadamia-fried onion-buttermilk mixture and the remaining ingredients in the food processor for 5-10 minutes.
9. Let the dough rise once.
10. Shape the dough into 8-10 rolls and place on a baking sheet for the last time.
11. Make a cut at 3/4 cooker.
12. Spray vigorously with water again before baking.
13. Bake with steam at 230-250 ° C for about 10 minutes until the rolls already look brown on the outside.
14. Lower the oven to 180 ° C and bake the rolls for about 5-10 minutes (times and temperatures may vary depending on the oven).