Wheat Rolls – Rye

4.53 avg. rating (90% score) - 19 votes

These rolls have found some time ago on the blog Kocham Gary and I was so enthralled, that I did it a few times. But every time they disappeared at lightning pace and had no chance of a photo shoot:). It's probably the best advertisement for them. Fragrant, soft and very, very tasty. I recommend a very!

Gosia, Thanks for a great recipe and patience to me:).

Bułki pszenno-żytnie / Wheat and rye buns

Ingredients: (at about. 10 – 12 pc)

  • 400g of wheat flour
  • 100g of rye flour (for me the type of 720)
  • 250 ml of milk
  • 30g of fresh yeast (I gave 25g)
  • 50g butter (reduced to 35g)
  • 100ml cream (I gave 18%)
  • 3-4 tablespoons olive oil (I gave 2)
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • favorite seeds for sprinkling (This time nothing was pouring)

Heat milk so, it to be warm (not hot), dissolve in the butter, sugar and yeast. Solution stand for approximately 10 minutes.

In a bowl mix the flour with the salt, add a solution, cream and olive oil and mix smooth and elastic dough. I've st dough hook. Well-kneaded dough should resemble plasticine, be soft, not stick to and keep the shape.

The dough aside to double in volume. For me it lasted 1 hour. After this time, divide them into 10 – 12 of (depending on how big you want buns) and form rolls. Arrange on a baking tray lined with baking paper. Cover with a cloth and allow to stand for 20 minutes until puffed up. After this time the bread spread with milk, with a sharp knife to make incisions (or a wooden spoon handle recesses) and sprinkle with seeds.

Bake at 240 ° C for 15 minutes. I baked at 220 ° C for 20 minutes. After removing from oven to cool on a wire rack.

Rolls can also be formed after kneading and add it to rise overnight in the refrigerator. In the morning remove the rolls and warm for about 1 hour. Bake as above.

Bułki pszenno-żytnie / Wheat and rye buns

Bułki pszenno-żytnie / Wheat and rye buns

Bułki pszenno-żytnie / Wheat and rye buns

Enjoy!

 

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40 comments
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Edzia2805
Edzia2805
4 years ago

Scones are delicious 🙂 thank you very much for a great recipe 🙂'd stop here again for sure 🙂 normally fell in love with these buns 😉

madziunia
madziunia
5 years ago

I love your rules, wszystko ma idealne proporcje i smakuje wysmienicie:)

MeganJohnson
MeganJohnson
5 years ago

da sie je zrobić w thermomixie? because I have a craving 🙂

Margaret
Margaret
6 years ago

Super Buns, came out, in the opinion of the household, better than the store.
Instead of cream gave a thick Greek yogurt, I somehow recently replaced by the cream. I came true. Thank you for the recipe, I use 🙂

It
It
7 years ago

The bagels are delicious! thanks for the idea and recipe … I made for breakfast today!! House smells beautifully and bellies full!! Pychota!!! … I hope I will be as good as them freeze because too often I can not bake a husband asks if we can have every day for breakfast 🙂

It
It
7 years ago
Reply to Asiek

Thank you so much!! This recipe is really cool ... the first time I came out fantastic cake! Soft, flexible, just wonderful! Once again, thank you very much!

jola
jola
8 years ago

Buns came out beautiful,soft and delicious,Super recipe:) Immediately August commendation from you on FB 🙂

jola
jola
8 years ago

Beautiful buns Asia 🙂
I have a question ,if I can replace the cream with milk?I see,from there, milk is already.
Thank you in advance for reply 😀

Perliss
Perliss
8 years ago

Went to great. The only drawback… too quickly they disappear and you have to bake for another 😉

Eminence
8 years ago

I just adore this recipe!!! I do not know, if my husband passed “ochy” and “achy” to you – Babeczko (of fb), and as there is… 😀 this provision is already irrevocably saved me! 🙂 and tomorrow as you wanted, on my blog entry will just rolls with that provision 😉 warmly greet!

gaja
gaja
8 years ago

upiekłamte just bagels and I think I did something wrong,I left my “lekki'zakalec,probably a bit of flour przekombinowałam,I used a little spelled,Well, I have the hot air oven,temperature may be wrong?but I'm pissed,apparently practice makes perfect,so I'll keep trying,I greet:))

kacha1205
kacha1205
8 years ago

Hello! I have a question : whether these rolls can be used rye flour żurkowej, or rather?

gaja
gaja
8 years ago

they look great,but I have a question ,what about the cream,I can not decipher

moje pasje
8 years ago

Beautiful 🙂 okrąglutkie Such a mouth-watering pictures mega 🙂

DarkANGELika
8 years ago

Great, fluffy;) long since I did such ordinary rolls;)

Tasty Kąsek
8 years ago

Beautiful is your buns! Breakfast time And all I have to once again commend! Revelation! 🙂

Kasia, slodkiefantazje
Kasia, slodkiefantazje
8 years ago

They look delicious, przepisik already enrolled themselves, and probably soon to not tempt, as soon as time permits. Yours nice and warm!

Majana
8 years ago

Great bagels and beautiful pictures. Especially the third charmed me. 🙂
Greetings

Nemi
8 years ago

Although I'm having lunch, but looking at the roll again, I became hungry!

urtica1
8 years ago

Asya beautifully you baked. I am very pleased that we were successful and that you taste. And there is a lot to thank 🙂 I am pleased to write to you. I greet warmly 🙂

kornik
8 years ago

Sweet buns, zjadłabym for breakfast:)

Magda
Magda
8 years ago

Are these rolls, you can use wholemeal rye flour?

Magda
Magda
8 years ago
Reply to Asiek

Of course, I meant for rye flour, wheat leave alone 😉'll let you know how they come out 🙂

flowerek
8 years ago

I love home more warm rolls. Beautiful you came:)

mamabartka
8 years ago

ślicznościowe you came 🙂

ciasteczkowapotworzyca

Beautiful Buns, certainly tasty- schrupałabym happy that the wędlinką :)))

Dusk
Dusk
8 years ago

coz no,Time to roll up sleeves and take to be not!!! are wonderful,browned,capable of you girl:P**:)

iza
8 years ago

Asiu…bagels are wonderful for Mother Mary and the beautiful pictures that just want to eat them….I greet