Breakfast roll in a muffin tin

Ingredients for 1 servings:

• 1 cube of yeast
• 450 ml water, lukewarm
• ½ tsp sugar
• 200 g Flour (wholemeal spelled flour)
• 300 g flour (white flour)
• 3 tbsp mashed potato powder
• ½ tsp salt
• 2 tbsp vinegar (fruit or apple cider vinegar)
• Grains such as sunflower, pumpkin, pine nuts, etc.
• Butter and
• Oat flakes, fine for sprinkling the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dissolve the yeast in lukewarm water with the sugar. Mix the wholemeal spelt flour with the white flour and the mashed potato powder, then stir in the salt thoroughly. Add the yeast mixture, vinegar, and any seeds to the flour mixture and knead thoroughly (tasty without seeds too). Butter the 12-hole muffin tin and sprinkle with oats. Divide everything evenly between the muffin tins and immediately, without letting the dough rise, place them in a cold oven at 200°C on the middle rack for about 25-30 minutes, until the tops are nice and light brown. Tip: You can also bake the rolls with just white flour; in this case, use about 440 ml of water. If you use only wholemeal flour, the specified 450 ml is sufficient.