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BITES'N CRAFTS

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Bread & Buns

Rye Mini Rolls

by Marta Hilmar April 13, 2019
written by Marta Hilmar April 13, 2019
Rye Mini Rolls

Makes9 rolls

Time
1 h 30 min

  • 200 ml milk
  • 20 g yeast
  • 1 tsp sugar
  • 1 egg
  • 1/2 tsp salt
  • 50 ml oil
  • 150 g rye flour
  • 200 g whole wheat flour
  • 50 g white all-purpose flour
  • Flax seeds
  • Sesam seeds

1

Prepare yeast mixture. In a bowl dissolve yeast and sugar in a luke warm milk.<\p>

  • 2 dl milk
  • 20 g yeast
  • 1 tsp sugar

2

In another bowl mix together egg yolk, salt and oil. Keep egg white aside for later.<\p>

  • 1 egg
  • 1/2 tsp salt
  • 50 ml oil

3

Now slowly mix yeast mixture with three types of flour and add egg mixture. In the end add flax seeds and incorporate the dough well together.<\p>

  • 150 g rye flour
  • 200 g whole wheat flour
  • 50 g white all-purpose flour
  • Flax seeds by taste

4

Let the dough rest for 45 min, or until double in size. Divide the dough by taking around 50 g at a time and shaping them into small balls. Roll the balls out, one at a time using rolling pin. They should be long, and very thin, so that you can roll them up.<\p>

4

Beat the egg white and spread on top of the rolls. Sprinkle the rolls with sesame seeds. Let the rolls rest for 10-15 min, until your oven heats up to 220°C. Bake the rolls for 10-15 min.<\p>

  • Sesame seeds by taste

Related

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