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Garlic and poppyseed rolls
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 240
  • Fat about 11g
  • Carbohydrates about 26g
  • Protein about 7g
This is needed
This is needed for 12 piece
Dough
  • 500 g light spelt flour
  • 3 tbsp blue poppy seeds
  • 1.5 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3 dl water
  • 2 tbsp olive oil
Rolls
  • 20 g butter, melted, left to cool
  • 50 g grated Gruyère
  • 3 garlic clove, pressed
  • 1 bunch chives, finely chopped
Tools
  • For a baking tin approx. 2 litre capacity, greased
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And that's how it's done
And that's how it's done
Dough
Mix the flour, poppy seeds, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Rolls
On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Mix the butter with the cheese, garlic and chives, spread on top of the dough leaving a border of approx. 1 cm all around. Roll the dough up from the long edge. Without exerting any pressure, cut the dough into pieces approx. 4 cm wide using a bread knife. Place the rolls next to each other in the prepared tin, cover and leave to rise for approx. 30 mins. Brush the rolls with the butter.
Bake
Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool a little then remove from the tin.