Buttermilk Roll

Let the yeast dissolve in the lukewarm water. Let it rise a little bit.

Sift the flour with the salt and baking powder into a bowl. Add the butter in flakes, pour the buttermilk, stir gently, then add the dissolved yeast. Beat the dough until it separates from the baking bowl.

Knead the dough briefly on a floured board, perhaps kneading in a little more flour. Roll the dough, which is not too firm, into a strand and divide into appropriate number of pieces. Form each piece into a smooth ball and place on a greased baking sheet.

Cover with a kitchen towel and let rise in a warm place for 15 minutes.

Preheat the oven to 220 °C (gas mark 4). Put the baking tray on the lowest shelf and bake the rolls for 20 minutes.

This is how it tastes best: with butter to go with cocoa or tea.

Break apart and serve hot with vanilla sauce.

Dark buttermilk rolls: Prepare all ingredients in the same way, but use rye flour type 997 instead of wheat flour type 405.

Spread hot with a teaspoon of cornstarch boiled in one eighth of a liter of water, which gives shine.

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