Baking gluten free bread is not my specialty. But when a reader with a lot of allergies asked for help, I could not do anything but think about a gluten free variant of her favourite recipe. To make recipe development a bit harder, the only grains she can eat are buckwheat and oat. But I had this beautiful package of white buckwheat flour sitting on my counter anyway. The original plan was to use it for Brittonic galette but it would be perfect for the rolls, I was sure of that!
And so I changed my old recipe until it was gluten free. And when the rolls come out of the oven I was so excited. But – like with rye breads – the rolls had to cool completely before cutting to allow the crumb so settle. But when I sliced the first roll, I was satisfied: a rather soft and moist crumb, not so unlike of a good bread with rye. And the taste was delicious: nutty due to buckwheat and oat, sweet due to the fruits and a slight sourness due to the yoghurt. Overall, they are delicious!
Sometimes it is just time to use leftovers. Like last friday, when I looked around in the kitchen: there was some leftover fine rye meal from the blackbread, a small bowl with mashed potatoes and in the fridge I found a lonely egg yolk. And so I combined everything and kneaded a dough for the next day. As I prefer freshly baked rolls for breakfast, the dough rose overnight in the fridge.
Some weeks ago a reader asked me if I had an idea for a spelt variant of the 
Kieler Semmeln are rolls which stem – as their name suggested – from Kiel. They are a special roll as they are rubbed in a mixture of butter and salt, which gives their surface a rough look and adds a nice buttery and sligthly salty flavour. There are different recipes around for this kind of rolls, some of the containing lard or cinnamon as well. Cinnamon seems to me a bit to adventurous for a first trial, but I keep this variant in the back of my head for a second version.
Last year I saw a 