Peel and finely chop the garlic. Finely chop the onion and briefly sauté both with the herbs in butter.
Knead the flour with the sourdough, salt, caraway seeds, cheese and warm liquid in a mixer with a dough hook until a smooth dough forms, remove and leave to rise in a warm place, covered, for 20 minutes. If you are gluten intolerant, leave the spelt dough to ferment overnight. This ensures that the gluten is almost completely broken down.
Knead the dough, form it into a long roll and cut 15 rolls of the same size. Form into balls with a little flour and place on a floured baking tray. Cover and leave to rise for another 15 minutes, then brush with a little water and sprinkle each roll with some cheese and whole caraway seeds.
Bake in the preheated oven at approx. 200°C for 15 minutes until golden brown, remove and leave to cool on a wire rack.