Wheat rolls with cheese

Ingredients

• 250 g wheat flour (Type 1050)
• 100 g fine cornmeal
• 0.5 tsp Sugar
• 75 ml kefir (or buttermilk)
• 1 tsp salt
• 20 g fresh yeast
• milk (for brushing)
• 150 g grated Emmental cheese
• 2 tbsp flaxseed

Instructions

1. 1.

   Mix the cornmeal with the wheat flour and salt, then make a well in the center. Stir the yeast with 150 ml lukewarm water and sugar until dissolved. Add the yeast to the flour well and mix with a little flour to create a thick batter. Let this pre-ferment rise covered in a warm place for about 10 minutes.

2. 2.

   Then fold the pre-ferment into the kefir and remaining flour, knead into a medium-dough (add a bit more water if needed) and let it rise covered at room temperature for about 45 minutes. Punch down briefly, fold in two-thirds of the Emmental cheese, then divide the dough into 6 to 8 portions and shape each into a ball.

3. 3.

   Place the balls on a parchment-lined tray with space between them, cover and let rise for another ~30 minutes. Preheat the oven to 180 °C (top/bottom heat). Brush the rolls with milk, sprinkle with remaining Emmental cheese and flaxseed, then bake in the preheated oven for about 25–30 minutes until golden brown.