Tomato Herb Rolls

Ingredients

• 0.5 cube Yeast
• 300 g spelt whole‑grain flour
• 1 tbsp liquid honey
• 0.5 tsp Salt
• 30 g dried tomatoes (8 dried tomatoes)
• 30 g buckwheat
• 4 sprigs thyme
• 1 bunch flat parsley
• 1 bunch chives
• 50 g soft butter
• 1 tbsp milk (1.5% fat)
• Pepper

Instructions

1. 1.

   Pour 170 ml lukewarm water into a small bowl. Break the yeast into it, stir thoroughly and cover for about 10 minutes to proof.

2. 2.

   Add flour to a mixing bowl, press a well in the center of the flour. Pour honey into the well and sprinkle salt on the edge of the flour.

3. 3.

   Pour the yeast mixture into the well and knead with the dough hooks of a hand mixer until smooth and glossy. Cover with a kitchen towel and let rise in a warm place for about 30 minutes.

4. 4.

   Meanwhile, pour 3 tbsp hot water into a small bowl and soak the dried tomatoes.

5. 5.

   Roast buckwheat in a dry pan over low heat for about 5 minutes until fragrant. Let cool.

6. 6.

   Wash thyme, parsley and chives and shake them dry. Remove leaves and chop; cut chives into rings.

7. 7.

   Drain the tomatoes, catching the liquid. Roughly chop the tomatoes with a large knife.

8. 8.

   Mix tomatoes, tomato liquid, herbs, buckwheat and about 40 g butter together. Season well with salt and pepper.

9. 9.

   Place the dough on a lightly floured work surface and knead by hand for 2 minutes. Roll into a rectangle (20x60 cm) and spread the tomato‑buckwheat mixture over it.

10. 10.

    Roll the dough from the long side and cut into 12 pieces about 5 cm wide with a bread knife.

11. 11.

    In each piece, parallel to the cut edges, press a deep groove with a wooden spoon handle so the sides lift slightly.

12. 12.

    Grease the wells of a muffin tin with the remaining butter. Place the dough pieces in the tin and cover for about 10 minutes to rise in a warm place.

13. 13.

    Brush the dough pieces with milk. Place the muffin tin on the oven rack and bake the rolls in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) for about 15 minutes.

14. 14.

    Remove the tin. Release the tomato‑herb rolls from the pan and cool on a wire rack.