UKRAINIAN BUCKWHEAT YEAST ROLLS HRECHANYKY

These hearty rolls with a light nutty flavor are excellent served warm with roasts. Be sure to use fresh stone-ground buckwheat flour; old flour has a bitter taste.

2 teaspoons sugar
1/2 cup lukewarm milk
1 envelope dry yeast
1 cup stone ground buckwheat flour
1 1/2 cup whole wheat flour
2 teaspoons salt
2 tablespoons butter
1 large egg
1 teaspoon water or more

oil for glaze
coarse salt (optional)

Sprinkle yeast on milk, add sugar. stir, and allow to foam. Mix flours with salt, butter, and egg. Add enough water and yeast mixture to knead into a ball.

Place in lightly oiled bowl, turn once, cover with plastic wrap, and allow to rise 1 hour. (It will not rise as much as wheat dough).

Butter a baking sheet and dust with cornmeal. Knead dough lightly on floured board. Divide into thirds, making ropes 12 inches long and about 2 inches thick. Place ropes on baking sheet 3 inches apart.

With a sharp knife make diagonal cuts 1 1/2 inches apart without quite cutting through (making about 8 rolls each). Brush with oil, cover with plastic wrap, and allow to rise about 1 hour. Bake in preheated 350 degrees F. oven about 30 minutes, brushing again with oil after 20 minutes. If desired, sprinkle tops with coarse salt.

Serve warm. Makes 24 small rolls.