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
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