Buckwheat Rolls
 
 
Buckwheat flour adds a rustic, nutty flavor to these rolls. They could be made smaller and filled with various ingredients.
Author:
Recipe type: Bread
Cuisine: International
Serves: 6
Ingredients
  • Dough:
  • 1 cup buckwheat flour
  • 5 cups all-purpose flour
  • 1 envelope instant yeast
  • 1 tsp granulated sugar
  • 1 tsp baking powder
  • 1½ tsp coarse salt
  • 6 Tbsp very soft butter
  • 2 Tbsp olive oil
  • 1 ½ cups warm water (110F)
  • Filling:
  • 1 cup cottage cheese (or crumbled feta)
  • 2 eggs, beaten
  • ¼ cup sour cream
  • ½ tsp salt
  • Topping:
  • 1 egg, beaten
  • sesame seeds, nigella seeds, caraway seeds (optional)
Instructions
  1. Place both flours in a large bowl.
  2. Add dry yeast, sugar, baking powder, and salt and mix thoroughly.
  3. Make a well in the middle and add butter and oil.
  4. Mix a little and start adding water, little by little (you might not need all of it).
  5. The dough should be soft, but not sticky.
  6. Form the dough into a ball and let it rest for 1 hour at room temperature, covered with plastic wrap.
  7. Mix cheese, eggs, sour cream, and salt.
  8. Divide the dough into 12 equal pieces and roll them into balls.
  9. Flatten each ball into an oval approximately 8x5 inches.
  10. Place a few small heaps of cheese mixture in the middle, fold the longer sides over it and start rolling from one short side.
  11. Place the roll seam-side down on a cookie sheet.
  12. Continue until all the balls are shaped, filled and rolled.
  13. Brush with the beaten egg and sprinkle with seeds, as desired.
  14. Preheat the oven to 350F.
  15. Let the rolls rest while the oven is heating.
  16. Bake for 30-40 minutes, depending on your oven, until golden brown.
  17. Remove the cookie sheet from the oven and allow the rolls to cool slightly before placing them to a baker’s rack to cool completely.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/buckwheat-rolls/