Walnut rye rolls

Ingredients for 1 servings:

• 200 g rye flour
• 200 g wheat flour type 550
• 1 packet of dry yeast
• 3 tbsp honey, liquid
• 120 g walnut halves
• 220 ml water, lukewarm

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 5 minutes

or other nuts, makes about 8 – 10 rolls

Place the flours in a bowl and mix. Make a well in the center and add lukewarm water, 2 tablespoons of honey, and the yeast. Mix and knead into a dough. Cover and let rise in a warm place for about 2 hours. Roughly chop the nuts and knead them into the dough. Set aside a few nuts for later sprinkling, if desired. Divide the dough into 8-10 equal pieces and shape them into balls. Place the balls on a baking sheet lined with baking paper. The balls can touch each other. For example, you could place one ball in the center with the remaining balls around it. Cover the balls again and let rise again for up to two hours. Bake in an oven preheated to 200°C (top/bottom heat) or 175°C (fan oven) on the middle shelf for about 12-15 minutes. After this time, the finished rolls should be golden brown. The remaining nuts can be scattered over the cooled rolls with the remaining honey.