It’s hard to make soft buckwheat rolls without adding flour. They tend to be dense and chewy.To overcome this problem, I used a different technique to make these without yeast by adapting a cream puff recipe. This is modified from Jaden’s profiterole recipe (below) that uses all purpose flour but here I used buckwheat flour instead. You might want to try it.
Soft Buckwheat Rolls
1 stick butter (1/2 cup)
1 cup all purpose flour
1 good pinch of salt
1 cup eggs (4 large eggs)
Preheat oven 425F.
1.Bring water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. The flour will start absorbing the liquid — and a dough will form. Keep stirring to continue cooking the flour and cook for another minute..
2. Mix the eggs one at a time directly into the dough in the pot, mixing rapidly and the paste will go from shiny to slippery to sticky, let it cool slightly,
3. Spoon dough into a large gallon-sized zip lock(or piping bag. Use your hands to squeeze dough towards the bottom corner. Snip off just the tip of the bag, about 1/4″ of the tip. Pipe dough keeping the puffs 2-inches apart. Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.