Special Rolls
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 1 min |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 240 g bran (wheat or spelled bran)
- 60 g rye, wheat or barley
- 430 g cauliflower
- 20 g beans (mun)
- 130 g flour (whole rain)
- 1 egg white
- 2 packs baking powder
- 400 g skimmed yourt
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Two days beforehand, soak the grain and mung beans in the evening, rinse them in the morning and allow them to germinate, rinsing them in the morning and evening.
- The day before, mix the bran with the low-fat yoghurt and place in the refrigerator.
- Puree the raw cauliflower in the food processor.
- Mix the bran mixture, grain sprouts and cauliflower puree with a dough hook, add the egg white. Mix flour with baking powder and salt and add to the dough, knead. Finally, add the sprouted mung bean seedlings and mix everything well again with the dough hook.
- Now always weigh out the dough quantities of 75 g and roll them into rolls with floured hands and place on a baking sheet with baking paper. The dough is quite moist. Makes about 18 rolls. Now place the baking sheet in the oven at 180 degrees, without preheating, and bake for about 25 minutes.
- The rolls do not taste like cauliflower and are not only suitable for hearty toppings. I like to eat them with a piece of 85% chocolate in between.
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