Put the flour in a bowl and make a well in the middle. Add the lukewarm water and yeast and make a dough with some of the flour. After about 10 minutes, add the buttermilk, butter, salt and 150 g of grated Emmental cheese and knead into a medium-stiff dough. Then let rise until double in height.
Knead the dough again briefly, divide into 12 parts and form small rolls.
Whisk milk and egg yolk well and brush the rolls with it.
Mix 50 g Emmentaler with salt, pepper and paprika powder and sprinkle on the rolls. Place on a baking tray, cover and leave in a warm place for about 10 minutes. Place the baking tray in the middle of the oven.
Bake in the preheated oven at 225°C for about 25 minutes. Tip: Place a container filled with hot water in the oven.
