Yeast-free lunch rolls

Ingredients:

• 1 and 1/3 cups premium flour + more as needed
• 2/3 cup yellow cornmeal for polenta
• 2.5 tsp baking powder
• 1/4 teaspoon of baking soda
• 1 heaping teaspoon of sugar
• 1 teaspoon fine salt
• 90 g unsalted butter, diced
• 3/4 cup sour milk or kefir

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 230°C. Line a baking sheet with two layers of parchment paper.
2. In a large bowl, combine the flour, corn flour, baking powder, baking soda, sugar, and salt. Rub 2 tablespoons of butter into the flour mixture with your fingers until completely absorbed. Mix the remaining butter into the flour mixture until the pieces are pea-sized. Gently fold in the buttermilk to form a loose dough.
3. Turn the dough out onto a lightly floured work surface. Form it into a 1 cm thick rectangle. Fold the dough three times, like a letter, to form a 12.5 x 20 cm rectangle about 2 cm thick. Using a 5-7 cm diameter round cutter, cut out 6 circles and place them on the prepared baking sheet. Press the dough pieces together, cut out 2 more circles, and place them on the baking sheet.
4. Bake until the tops are lightly browned, about 15 minutes. Cool slightly on a wire rack before serving.