Baking Recipes ›

Half-grain Whey Rolls

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 20 mins
Total Time 14 hrs 40 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the pre-dough:

  • 250 g wholemeal spelled flour
  • 250 g whey
  • 4 g fresh yeast

For the main dough:

  • Pre-dough
  • 250 g wheat flour, type 550
  • 50 g whey (max 80 )
  • 10 g salt
  • 1 teaspoon baking malt
  • 1 tablespoon butter or rapeseed oil
  • 4 g fresh yeast

For painting:

  • 1 egg (s)
Half-grain Whey Rolls
Half-grain Whey Rolls
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Instructions

  1. Stir together the ingredients for the pre-dough and let rise overnight.
  2. The next day, knead the starter dough with the ingredients from the main dough until the dough is smooth and pliable. Let it rest for a moment and then grind into rolls. Cover and let rise for 30-90 minutes and then preheat the oven.
  3. Cut into the rolls and brush with the beaten egg. First bake for 10 minutes at 250 degrees and then for the rest of the baking time (approx. Another 10 minutes) at 200 degrees.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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