Tomato-Herb Bread Rolls

Place 5.5 ounces lukewarm water in a small bowl. Crumble in the yeast, stir thoroughly, cover and let stand about 10 minutes.

Place the flour in a mixing bowl and make a well in the center. Pour honey into the well and add salt to the edge.

Pour yeast mixture into the well and knead with dough hook of a hand mixer to form a smooth, shiny dough. Cover with a kitchen towel and let rise in a warm place about 30 minutes.

Meanwhile, soak the sun-dried tomatoes in a small bowl with 3 tablespoons of hot water.

Toast the buckwheat in a dry pan over low heat until fragrant, about 5 minutes. Allow to cool.

Rinse thyme and parsley, shake dry and pluck leaves. Rinse the chives and cut into rings.

Drain tomatoes, reserving the liquid. Chop tomatoes with a large knife.

Mix together the tomatoes and reserved liquid, herbs, buckwheat, and about 3 tablespoons butter. Season well with salt and pepper.

Turn out the dough onto a lightly floured work surface and knead for 2 minutes with floured hands. Roll out into a rectangle approximately 8 x 24 inches and spread the tomato- buckwheat mixture on top.

Roll up dough from the long side into a log and cut with a bread knife into 12 pieces (about 5 cm wide) (approximately 2 inches wide).

Place pieces cut side down. Press a wooden spoon handle across the center of each to create a deep crease, so pieces curl up slightly.

Brush 12 cups of a standard muffin tin with remaining butter. Place dough pieces in the muffin tin cups, cover and let rise in a warm place about 10 minutes.

Brush surfaces of rolls with milk. Bake on the middle rack of a preheated oven at 400°F/convection 350°F until golden brown, about 15 minutes.