First, put the yeast in a small bowl and add two teaspoons of erythritol. Then pour lukewarm water over it. Set aside for a moment.
In a large bowl, mix spelt flour together with flaxseed and a pinch of salt.
Add the yeast mixture to the large bowl and knead everything well.
Set aside for an hour and let rise.
Then line a baking sheet with parchment paper and shape the dough into about 10 bun balls. The dough will probably be sticky, here just work with spelt flour on your hands so that not everything sticks and the buns can be formed well.
Let rise for another 20 minutes on the baking sheet.
Bake at 180 °C for about 12 minutes.
You can freeze the rolls and defrost them if necessary. Then bake briefly for another 8-10 minutes at 160 °C.