Quick Dinner Rolls with Zucchini

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast
Cuisine European
Servings (Default: 6)

Ingredients

  • 8 g rye
  • 3 g caraway seeds
  • 20 g flaxseed old
  • 20 g sesame seeds
  • 150 g luten, (wheat)
  • 150 g zucchini, (ready-made)
  • 67 g protein (from 2 es)
  • 55 g water
  • 5 g bakin powder
  • 3 g salt
Quick Dinner Rolls with Zucchini
Quick Dinner Rolls with Zucchini

Instructions

  1. Put the rye together with the caraway seeds through the grain mill (fine). Peel the zucchini, remove any seeds and grate finely so that approx. 150 g remain. Mix the dry and wet ingredients separately and then add them together and mix well (by hand or with the dough hook). Weigh the amount of dough and form 6 rolls of the same weight.
  2. Bake at about 175 degrees for about 30 minutes (I have an old gas stove, I had the setting just below 4)
  3. The zucchini makes the buns quite moist!
  4. 1 roll has approx. 23.2 g E - 4.85 KH - 3.18 g F calculated as a layman)

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