The buckwheat rolls are really very good, this type of flour is very tasty in my opinion and moreover healthy.
Compared to classic flour, this one is much less caloric and obviously easier to digest.
The yeast seems a lot, but since it’s a rather heavy flour, it takes longer to rise and therefore requires more boost.
Of course, you can use less yeast, knead the rolls in the evening and let them rise slowly overnight.
I recommend trying to make these rolls at least once out of curiosity, and I’m sure you will appreciate them a lot.
If you keep them in a plastic bag, they will stay soft for up to 4 days.
So let’s get to work and make the buckwheat rolls, paying attention to the rising times, but the final result will reward you!!!
Approx. 188 kcal per roll
- Difficulty: Easy
- Cost: Medium
- Rest time: 4 Minutes
- Preparation time: 30 Minutes
- Portions: 12 rolls
- Cooking methods: Electric oven, Bread machine
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Buckwheat Rolls
- 1 2/3 cups Lukewarm water
- 2 tsp Fresh brewer's yeast
- 1 cup Buckwheat flour
- 4 1/4 cups Plain flour
- 2 tsp Salt
- 2 tsp Extra-virgin olive oil
Tools
- 1 Bread machine bread machine
Preparation of Buckwheat Rolls
Take a medium-sized bowl and dissolve the yeast in the lukewarm water.
Add the buckwheat flour and mix a little, then add the salt, the plain flour, and mix everything until you get a compact and non-sticky ball.
Let it rise covered in a warm place for about 3 hours or until it doubles in size.
Once risen, work it lightly on a floured surface…..
…divide into 12 equal balls.
With each ball make elongated or round rolls (as you prefer) shaping them with your hands, place the rolls on a baking tray lined with parchment paper, score them on the surface and let rise for another hour.
Once risen, bake in a hot oven at 392°F for about 15 minutes, checking the baking.
Preparation with the bread machine
Put the flat blade in the bread machine’s basket, then add water, yeast, oil, flours, and salt, set the machine to the dough program, mine lasts about 45 minutes.
Once the dough is ready, transfer it to a large bowl and let it rise.
Continue the preparation as described in the classic method preparation.
