Breakfast Rolls

20 Sep



50 gram of dry yeast

5 dl water

0.5 dl olive oil

1 tbsp salt

Pinch of sugar

1 dl of oats bran

2 dl spelt flour

7 dl of organic flour (non bleached & as natural as possible)


1 beaten egg for egg-wash

You can use any seeds you like, sunflower, sesame, I chose poppy seeds.

Method 1.

I have a bread baking machine at home so what i would normally do is put all the wet ingredients in first, then the dry ingredients. The machine pretty much does the rest, kneads it and gets the dough ready for me (including the first rising of the bread). then all I have to do is take the dough, roll it out and cut out 20-24 nice round little breakfast rolls.

Place them on a baking tray, put a kitchen towel on top and let them rest for 30 min before giving them an egg-wash (that way the seeds also stay put). Let them bake in the oven for 10-15 min 200-225 °C.

If You don’t have a bread making machine this is the method of action:

Method 2.

Warm up the water to 37 degrees, and add the yeast, olive oil, pinch of sugar and salt to a big mixing bowl. Mix altogether until the yeast and the rest of the ingredients are dissolved. Add all the different flours leaving the white flour until the end. Work the dough until it all comes together and it is not sticking to the sides. Sprinkle some flour on top of your finished dough and cover with a tea towel and let it rise for 30-40 minutes.

Part 2

When the dough has finished risen, knead the dough gently until all the air bubbles have disappeared, split the dough in two parts. Divide the dough in 10-12 nicely formed breakfast rolls on a baking tray and use method 1 Part 2.

When breakfast rolls are ready let them cool on a grill and later enjoy with whatever your heart desires.

Enjoy xx



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