Curd Roll with Strawberry Butter

In a bowl, mix the flour and the dry yeast. Add curd, butter, salt, water and buckwheat groats and knead into a smooth dough. Transfer to a floured work surface and knead vigorously for 4 minutes. Preheat the oven to 75 °C. Form small rolls from the dough and place them on a baking tray covered with baking paper. Make crosswise incisions on the surface. Whisk the yolks and milk and brush the rolls with the mixture. Leave to rise in the oven for approx. 10 minutes. Increase the temperature to 180 °C and bake for 20 to 25 minutes. Allow to cool and serve spread with strawberry butter.For the strawberry butter:Wash and mash strawberries. In a bowl, cream butter with lemon juice and honey and add pepper. Fold the strawberry puree into the butter mixture. This spread is especially good for fresh rolls.

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