Another roll in a row..This time combined with buckwheat flour :)
- Stir the yeast with a little lukewarm milk and sugar. Put buckwheat and wheat flour, margarine, salt, yeast and the remaining milk in a bowl.
- Knead a soft dough, make 2 noodles and leave them covered to stand until the amount doubles. Roll out the noodles with a rolling pin, cut into eight parts and roll the rolls. Arrange them in a pan, turn on the oven at 220 degrees and coat with whipped egg whites. Bake the rolls in a preheated oven at 220 * c, about 25 minutes, until golden brown.
- Take the baked rolls out of the pan, cover them briefly with a clean kitchen cloth and serve them after 10-15 minutes.
- I stuffed them with cream cheese, and you can leave them blank.