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Bread rolls
Nutrition facts per serving:
- Energy in kcal about 160
- Fat about 5g
- Carbohydrates about 23g
- Protein about 5g
This is needed
This is needed
for 16 piece
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Dough
- 1.5 tsp salt
- 250 g white flour
- 1 tbsp sugar
- 250 g light spelt flour
- 0.5 cube yeast (approx. 20 g), crumbled
- 3.5 dl milk
- 60 g butter, cut into pieces, soft
To glaze
- 1 egg, beaten
And that's how it's done
And that's how it's done
Dough
Mix the flour, salt, sugar and yeast in a bowl. Pour in the milk, knead for approx. 5 mins. using the dough hook on a hand mixer. Add the butter, knead for approx. 5 mins to form a soft, smooth dough. Cover the dough and leave to rise at room temperature for approx. 2 hrs.
To shape
Divide the dough into 16 portions, shape into buns. Use the handle of a wooden spoon to press down in the middle of the buns and create the characteristic bulges. Place the rolls on two baking trays lined with baking paper, cover and leave to rise at room temperature for approx. 30 mins.
To glaze
Brush the rolls twice with egg.
To bake
Bake each tray for approx. 14 mins. in the centre of an oven preheated to 220°C. Remove the rolls from the oven, leave to cool on a cooling rack.
