Breakfast Roll in Muffin Pan

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 1 cube yeast
  • 450 ml water, lukewarm
  • 0.5 teaspoon ½ sugar
  • 200 g flour (whole spelled flour)
  • 300 g flour (white flour)
  • 3 tablespoon mashed potato powder
  • 0.5 teaspoon ½ salt
  • 2 tablespoon vinegar (fruit or apple cider vinegar)
  • Grains e.g. sunflower, pumpkin, pine nuts etc.
  • Butter and
  • Oat flakes, fine z. Scattering the form
Breakfast Roll in Muffin Pan
Breakfast Roll in Muffin Pan

Instructions

  1. Dissolve the yeast in lukewarm water with sugar. Mix the wholemeal spelled flour with the white flour and the mashed potato powder, stir in the salt well. Add the yeast mixture with the vinegar and possibly grains to the flour mixture, knead well (tastes even without grains). Butter the 12-cup muffin pan and sprinkle with oat flakes. Distribute everything evenly in the muffin tin and immediately, without letting the dough rise, put it in the cold oven and bake at 200 ° C on the middle bar for about 25 - 30 minutes until the rolls are nice and light brown on top.
  2. Tip: You can also bake the bread rolls with just white flour, then take about 440 ml of water. If you only use wholemeal flour, the specified 450 ml is sufficient.

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