Rye Milk Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 ml milk
- 150 g sunflower seeds
- 250 ml water, lukewarm
- 21 g fresh yeast
- 1 tablespoon honey
- 300 g rye flour
- 300 g spelled flour
- 30 g olive oil
- 14 g salt
Print Recipe
Pin Recipe Instructions
- Bring the milk to a boil in a saucepan, remove from the heat and add 2/3 of the sunflower seeds. Let cool down.
- Mix the two types of flour in a bowl and make a well in the middle. Dissolve the yeast with the honey in the lukewarm water and pour into the well. Stir in some of the flour. Cover the bowl and let it rest for about 15 minutes.
- Then add oil, salt and sunflower seeds with milk and knead everything by hand for about 10 minutes (about 5 minutes with a food processor). Cover and leave to stand at room temperature for about 1 hour.
- Knead the well-risen dough again, divide it into 8-10 pieces and form rolls from them. Line a baking sheet with parchment paper and place the rolls on top. Cover and let rest for 15 minutes.
- Put the remaining sunflower seeds in a soup plate. Brush or spray the rolls with water and turn the top in the sunflower seeds. Press the grains down a little with your hand. Cover the rolls and let them rest for 15 minutes.
- In the meantime, preheat the oven to 225 ° C (top and bottom heat).
- Put the rolls in the oven while pouring a cup of water into the oven. This is important for the crust of the buns. After 20-25 minutes, remove the rolls and let them cool completely on a rack.
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