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
Print Recipe
Pin Recipe Instructions
- 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.
- Bake at about 175 degrees for about 30 minutes (I have an old gas stove, I had the setting just below 4)
- The zucchini makes the buns quite moist!
- 1 roll has approx. 23.2 g E - 4.85 KH - 3.18 g F calculated as a layman)
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