Basic products. The cooking time is given without taking into account the proofing of the dough and rolls.

Mix both types of flour (buckwheat and wheat 1st grade), in the middle to make a hole, chop back the yeast, add the sugar and pour a small amount of lukewarm yogurt, adding a little flour. Close with a towel, put on 15 minutes in a warm place. After 15 minutes, add remaining yogurt, salt and knead the dough (after kneading, so as not too stick to the fingers, hands greased with vegetable oil). The finished bun cover and leave for 1 hour in a warm place to rise.

1 tbsp pumpkin seeds to defer the rest to grind and add to the dough. From the dough to form 10 biscuits, place them on a sheet, cover and leave for 10-15 minutes. At this time, preheat the oven to 220*. Approached rolls notching Phillips moistened with water with a knife, coat the buns with cold water and garnish with remaining seeds. Bake for 25 minutes at 220* until Golden brown.

Despite the difficult dough, buns are well baked. These buckwheat muffins are perfectly suited to cottage cheese or cream cheese with herbs and fresh vegetables.

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