How to make buttermilk rolls without kneading

• In the evening, dissolve the yeast in buttermilk.
  2 g yeast, 240 g buttermilk
• Add both flours, salt and seeds - mix everything with a wooden spoon.
  60 g wholemeal flour, 240 g flour , 2 teaspoons salt, pumpkin seeds
• Cover the bowl with the dough with a cloth and leave it on the counter overnight.
• In the morning, take the dough out onto a floured surface and knead briefly.
• Stretch the dough into a rectangle about 2 cm thick.
• Divide the dough into 6 pieces with a knife.
• Place the rolls on a baking sheet, cover with a cloth and set aside for half an hour.
• Meanwhile, preheat the oven to 230 degrees Celsius (fan-assisted).
• Place the rolls in the preheated oven (you can additionally score them on top). Place an ovenproof dish with water at the bottom of the oven.
• Bake the rolls for about 25 minutes.
• After baking, cool.