If you baked a rhubarb buttermilk pie, you will now have a bit of buttermilk left. (If you didn’t, go buy buttermilk!) And with that, you can bake Buttermilk Rolls with Sesame Seeds.
They’re tasty. Really tasty. (Deutsche Version.)
100 g rye sourdough
150 g rye flour
150 g whole wheat flour
about 50 ml water
about 100 ml buttermilk
2 tablespoons olive oil
2 teaspoons salt
Make a dough out of all the ingredients but the sesame seeds. (But you can also put some in the dough, if you like.) Knead it thoroughly. (My kitchen machine does that at the moment. Hihihi.)
Let it rest for half an hour.
Then, knead it again. And shape what you want. Like rolls. Or crescents. I knotted rolls.
You can also fold rolls! Look here.
Then, dip your rolls in water and after this in sesame seeds.
Then, you should have a baking sheet (lined with baking paper) full with about 8 lovely sesame seed buttermilk rolls.
Preheat the oven to 200° C (390° F). Bake the rolls for 30 minutes until they’re nicely browned.
This is what you can bake with buttermilk, too. 2.
Slice them up, fill them with what you like and enjoy!