Buttermillk buns with yarrow

Name: Buttermillk buns with yarrow
Prep time: 40 min
Total time: 125 min
Yield: 16
Ingredients: ¾ cube yeast; 700 g multi grain flour; 4 tbsp mixed seeds; 5 dl buttermilk; 15 g milfoil; 1 ½ tsp salt

breakfast Baking piquant summer

Total: 2 hr 5 min. | Active: 40 min.

vegetarian

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This recipe is perfect for a Sunday. First you have to get out in the fresh air and collect the yarrow. Once back in the kitchen, it's time to stir, knead and mix – kids will love it! Do not try the yarrow while you're picking it. It must be washed thoroughly before use! Once baked, these little buns will last an entire week. So what are you waiting for? Go forage!

Claudia - stylingqueen

Ingredients

for 16 pieces

Yeast dough
15 g	milfoil, washed thoroughly, dabbed dry
700 g	multi grain flour
1 ½ tsp	salt
4 tbsp	mixed seeds
¾ cube	yeast (approx. 30 g), crumbled
5 dl	buttermilk

How it's done

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.

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