Herb Rolls

Ingredients

• 200 g spelt flour type 630
• 200 g Whole spelt flour
• 1 tbsp wheat germ (15 g)
• 1 packet dry yeast
• Salt
• 250 ml buttermilk
• 1 tbsp liquid honey
• 3 bunches mixed herbs (e.g., basil, chervil, parsley)
• 1 egg yolk
• 2 tbsp sesame seeds (15 g)
• 0.5 Organic lemon
• 1 Garlic clove
• 150 g butter (room temperature)
• Pepper

Instructions

1. 1.

   In a bowl combine both flours with wheat germ, yeast and a pinch of salt; make a well in the center and pour in buttermilk with honey. Mix into a smooth dough using an electric hand mixer’s kneading hooks, cover and let rise in a warm, draft-free spot for 1 hour. Meanwhile wash herbs, shake dry and chop leaves.

2. 2.

   Knead dough by hand once, folding in 50 g of herbs. Divide dough into eight equal portions, shape each into round rolls, score the tops crosswise, and place on a parchment-lined baking sheet. Whisk egg yolk with 1 tbsp water and brush over the rolls. Sprinkle sesame seeds on top and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes.

3. 3.

   While the rolls bake, prepare herb butter by rinsing lemon hot, patting dry, zesting finely, and squeezing juice. Peel garlic and press into butter. Add remaining herbs, ½ tsp lemon zest and 2–3 tbsp lemon juice, mix well. Season with salt and pepper, pour into small jars and refrigerate until serving. Remove rolls from oven, let cool to desired temperature and serve with herb butter.