Fast and Airy Wholemeal Rolls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 g spelled flour, whole rain
- 200 g wheat flour, whole rain
- 50 g rye flour, whole rain
- 250 ml water, warm
- 1 tablespoon milk
- 1 teaspoon salt
- 1 teaspoon honey
- 0.5 ½ cube yeast, fresh
- semolina or meal for sprinkling
Print Recipe
Pin Recipe Instructions
- Knead all ingredients into a dough. Use water that is as warm as possible, but not so warm that you burn yourself. The yeast is supposed to do its job. The amount of water varies depending on the degree of grinding of the flour. Coarse flour needs a little less, fine flour a little more water. In the end, the dough should be easy to knead by hand and stick very easily.
- After kneading, divide the dough in half and shape the halves into rolls. Divide each roll into 4 pieces and shape each piece into a bun. Spread the rolls on a baking sheet lined with baking paper. Now cut into all the rolls about 1 cm deep with a sharp knife, moisten with water and sprinkle with the semolina or grist.
- Cover with a dry cloth (if the cloth is damp, the dough will stick and the rolls will not rise so well). Now let rise at 50 ° C for 15 minutes in the upper third of the oven.
- Then remove the cloth, leave the rolls in the oven and set the oven to 180 ° C. After 20 minutes, the rolls are ready, although they still look very pale. I then always turn on the grill for 3 minutes to give the rolls the necessary tan.
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