whole wheat cinnamon rolls

2 cups flour, 3/4 cup (fizzy) buttermilk, ~1 tsp salt, 1 tsp yeast, 1 tbsp flax seed (whole, wanna try ground next time), 2 tbsp sugar (wanna try honey).

Sift flour and salt. Mix buttermilk, flax seed, sugar, yeast. Wait for bloom, make a well in flour, pour in liquids, mix. Let sit for twenty. Then knead. Let sit for an hour or until doubled. then knead (well, deflate). Refrigerate overnight. Turn dough onto surface. Roll out 1/2inch thick maybe? (Measure next time.) Soften butter (melt some, let lumps dissolve to cool/cream.) with cinnamon and nutmeg. Spread butter onto dough surface. Sprinkle sugar on top. (If using honey, that should be incorporated into the spread.) Roll. Cut, and for gods' sake get a serrated knife so this stops being such a trial. Line a baking tray with parchment. Smear remainder of butter mixture on it. Arrange rolls delicately, with room to breathe / rise. Proof for 20 minutes. (Very yeasty, warmed up in the rolling.) Preheat your tiny toaster oven and bake in it, as high as it'll go, then maybe down to 220 ten minutes in. Go until golden, risen, ringing, done. (Note confusion here. Can be controlled better than this.)

2 cups flour, 3/4 cup (fizzy) buttermilk, ~1 tsp salt, 1 tsp yeast, 1 tbsp flax seed (whole, wanna try ground next time), 2 tbsp sugar (wanna try honey).

Sift flour and salt. Mix buttermilk, flax seed, sugar, yeast. Wait for bloom, make a well in flour, pour in liquids, mix. Let sit for twenty. Then knead. Let sit for an hour or until doubled. then knead (well, deflate). Refrigerate overnight. Turn dough onto surface. Roll out 1/2inch thick maybe? (Measure next time.) Soften butter (melt some, let lumps dissolve to cool/cream.) with cinnamon and nutmeg. Spread butter onto dough surface. Sprinkle sugar on top. (If using honey, that should be incorporated into the spread.) Roll. Cut, and for gods' sake get a serrated knife so this stops being such a trial. Line a baking tray with parchment. Smear remainder of butter mixture on it. Arrange rolls delicately, with room to breathe / rise. Proof for 20 minutes. (Very yeasty, warmed up in the rolling.) Preheat your tiny toaster oven and bake in it, as high as it'll go, then maybe down to 220 ten minutes in. Go until golden, risen, ringing, done. (Note confusion here. Can be controlled better than this.)