Macadamia Fried Onion Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough: (pre-dough)
- 150 g spelled flour, type 630
- 150 ml water
- 20 g yeast
For the dough: (main dough)
- 50 g sourdouh, ready to bake from rye flour
- 350 g wheat flour, 550
- 10 g salt
- 200 ml buttermilk
- 50 g macadamia nuts
- 50 g fried onions
Print Recipe
Pin Recipe Instructions
- Pre-dough:
- Make a pre-dough from flour, water and yeast and let it rise for about 2 hours at room temperature.
- Meanwhile, coarsely chop the macadamia nuts and fried onions in the multi-chopper, then pour the buttermilk over them and leave to swell.
- Tip:
- If you only get roasted and salted macadamia nuts, rinse them under running water before chopping them up.
- Otherwise the dough will be too salty.
- Main dough:
- Knead the pre-dough, the macadamia-fried onion-buttermilk mixture and the remaining ingredients in the food processor for 5-10 minutes.
- Let the dough rise once.
- Shape the dough into 8-10 rolls and place on a baking sheet for the last time.
- Make a cut at 3/4 cooker.
- Spray vigorously with water again before baking.
- Bake with steam at 230-250 ° C for about 10 minutes until the rolls already look brown on the outside.
- Lower the oven to 180 ° C and bake the rolls for about 5-10 minutes (times and temperatures may vary depending on the oven).
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