Summary

Ingredients

• 1 cube yeast
• 470 g flour (spelled flour), or bread flour
• 200 g onion (s), or fried onions
• 2 tablespoons oil
• 2 cloves garlic)
• 0.5 teaspoon ½ coriander, crushed
• 1 teaspoon sea salt
• 1 teaspoon oregano
• 1 teaspoon thyme
• 50 g sunflower seeds
• 100 ml buttermilk, or milk
• 1 egg yolk
• 4 teaspoon sesame seeds

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Instructions

1. Dissolve the yeast in 200 ml of lukewarm water and mix with 200 g of the spelled flour to form a pre-dough, cover and let rise in a warm place for about 30 minutes. Cover the dough with foil to prevent a hard crust from forming.
2. Peel and dice the onions and sauté in oil until translucent. (Not applicable if you use roasted onions from the trade.) Chop the garlic cloves very finely. Mix the onions, garlic, coriander, oregano, thyme, salt and sunflower seeds with the buttermilk and add to the pre-dough together with the remaining 270 g flour.
3. If spelled bread flour is used, omit the yeast, then mix ALL ingredients at once and let rise for 30 minutes.
4. Knead everything vigorously until you have a firm, malleable dough. Shape the dough into about 30 small balls with floured hands. Place these on a baking sheet lined with baking paper or a greased baking sheet. Cut crosswise on the top and let rise twice in a warm place for another 30 minutes.
5. Then brush the rolls with the egg yolk (diluted with a tablespoon of water) and sprinkle with the sesame seeds.
6. Bake in a preheated oven at 200 ° C for 15 to 18 minutes.