Parmesan Oregano Rolls
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 grams flour, 405
- 100 g spelled flour
- 50 g semolina
- 42 g yeast, fresh
- 2 teaspoons salt
- 1 teaspoon sugar
- 240 ml water, lukewarm
- 2 tablespoon parmesan, for sprinkling
- 2 teaspoons oregano, dried, for sprinkling
Print Recipe
Pin Recipe Instructions
- Add yeast to warm water and dissolve. Put all ingredients in a bowl and mix, add the yeast water and knead well for 10 minutes. Let the bowl rise for 20 minutes in a warm place, e.g. in a slightly heated oven.
- Preheat the oven to 180 degrees.
- Knead the dough lightly, form 12 rolls, place on a baking sheet and let rise for another 10 minutes.
- Grate the parmesan and mix with oregano. Brush the rolls with water and cut into them and then sprinkle with the Parmesan oregano mixture and bake for about 25 minutes.
- Tip:
- Wheat and spelled flour can each be replaced with whole wheat flour.
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