Yogurt and Nut Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 2 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 350 g wheat flour
- 150 g rye flour
- 300 g vanilla yourt, or another type yourt, as you like
- 100 ml lukewarm water
- 21 g yeast
- 1 tablespoon lemon juice
- 2 tablespoon oil, preferably with a nutty taste
- 15 g salt
- 1 teaspoon sugar or honey
- 150 g nuts or nut muesli
Print Recipe
Pin Recipe Instructions
- Roughly chop the nuts.
- Mix the two types of flour in a bowl and dig a hole in the middle. Dissolve the yeast with the sugar or 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 the remaining ingredients (except for the nuts) and knead everything by hand for about 10 minutes. Cover and leave to stand at room temperature for about 1 hour.
- Add the chopped nuts to the risen dough, knead again, divide into 8-10 pieces and form rolls from them. Line the baking sheet with parchment paper and place the rolls on top. Cover and let rest for 30 minutes.
- In the meantime, preheat the oven to 230 ° C (top and bottom heat).
- Spray the rolls with water, put them in the oven and pour a cup of water into the oven (important for the crust). If you want, you can put some of the chopped nuts aside and turn the top of the moistened rolls in them before baking.
- After 10 minutes, open the oven door briefly to let the steam out and then reduce the temperature to 180 degrees. Bake the rolls for another 15-20 minutes, remove them and let them cool completely on a baking rack.
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