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Cream cheese pan rolls

updated

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Ingredients for 1 servings:

  • 180 g spelt – whole grain, ground
  • ½ tsp caraway seeds, ground
  • ½ tsp coriander, ground
  • 1 tsp dry yeast
  • 90 g milk
  • 40 g butter
  • 90 g double cream cheese 4%
  • ½ tsp salt
  • ½ tsp sugar
  • Fat, for the pan(s)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

egg-free

Frying pan(s) with lid(s) 4 large rolls or 8 small rolls Mix all ingredients up to and including the sugar and knead for a good 5 minutes on a medium setting, then let rest for about 30 minutes. Shape the dough into rolls using a wet tablespoon or wet hands, then place it in the greased pan, cover, and bake on level three of six possible levels: for 8 rolls, bake on the bottom for about 15 minutes, for four rolls, bake on the bottom for about 25 minutes. Serve hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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