Put the flours in a bowl for a food processor with a kneading function. Mix in the baking malt and salt. Make a well in the mixture, crumble the yeast into it and pour the honey over it. Mix the water and buttermilk. Make sure that the mixture is lukewarm. Too hot it would damage the yeast. Pour the buttermilk mixture into the well and carefully mix a little with the yeast and honey with a spoon. Push the flour from the edge a little towards the middle of the liquid and let it bubble for 15 minutes.
Add the oil and knead with the kneading function of the food processor using the dough hook on level 1 for 15 minutes. Knead by hand for at least the same time so that the gluten in the flour is activated. If it happens while kneading in the machine that the dough sticks to the walls of the bowl, flour your hands and worktop and knead yourself. Cover and leave the bowl in a cool place overnight or in the fridge in summer.
Have the roaster ready the next morning. Scrape the dough out of the bowl onto the floured work surface, shape it into a square shape without kneading and gently press it flat. Using a knife or pizza wheel, cut into 8 dough pieces of the same size, 90 g in weight, and weigh them.
Flatten the dough with the palm of your hand. A small, rectangular sheet of dough should be created. Roll it up from the short side. Press it flat again and roll it up from the short side. Roll the blank in a little flour and place in the roasting pan. Proceed in the same way with all the dough pieces and place them in the roaster with a little space between them. Make two deep, oblique incisions with a sharp knife or scalpel. Put a lid on the roasting pan.
Either leave the rolls to rest for 45 - 60 minutes at room temperature before baking or place the roaster directly in the cold oven. Set this to 220 ° C and remove the lid after 35 minutes. If they are not brown enough for you, you can leave them in the oven for a few minutes without a lid.
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