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:).
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.
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