|Whole wheat flour||3 1⁄3 Cup (53.33 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Gorgonzola cheese||6 Ounce|
|Olive oil||5 Tablespoon|
|Tomato paste||2 Tablespoon|
|Dried oregano||1 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Grated gouda cheese||1⁄4 Cup (4 tbs)|
Prepare a yeast dough from the flour, yeast, honey and warmed buttermilk.
Let rise 15 minutes.
Mash the Gorgonzola.
Pit and chop the olives and add to the dough with the cheese, 4 tablespoons of oil, the tomato paste and the spices.
Set the dough in a warm place and divide into 16 pieces.
Form these into balls, flatten them slightly on the baking sheet and let rise 15 minutes.
Preheat the oven to 400°.
Brush the rolls with oil, sprinkle with the Gouda and bake 20 to 25 minutes.