Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Yeast dough
How it's done
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Yeast dough
Finely chop two-thirds of the yarrow, set aside the rest for the garnish, place in a bowl along with the flour, salt, mixed seeds and yeast, mix together. Pour in the buttermilk, knead into a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 1 hr.
To shape
Divide the dough into 16 portions, shape into balls and place on a baking tray lined with baking paper. Brush the buns with a little water, garnish with the reserved yarrow.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a rack.
| Note: | Whether raw, cooked or baked, wild herbs must always be washed thoroughly before being consumed! |
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