John Myers
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Amaranth Rolls
The perfect amaranth rolls recipe with a picture and simple step-by-step instructions.
- 150 g Amaranth
- 450 ml Water
- 250 g Spelled flour
- 250 g Wheat flour
- 1 tsp Salt and bread spice
- 1 dice Fresh yeast
- 60 ml Water, lukewarm
to the amaranth:
- Bring the amaranth with the water (450 ml) of water to the boil and simmer gently over a low heat for about 30 minutes. Be careful … stir again and again at the end of the cooking time otherwise it will burn easily. Take the saucepan off the stove, draw in for ten minutes and let cool down lukewarm.
to the yeast dough:
- Put both types of flour in a bowl, crumble in the yeast, add salt, sugar, bread spices and the lukewarm amaranth mixture as well as approx. 60 ml lukewarm water and knead into a yeast dough ….. or let it knead 🙂 🙂 Should be the dough to be too dry depends on the type of flour, then add a little more water ….. but not much.
- Cover the dough with forlie and let rise in a warm place for about an hour until it has doubled.
- Then knead the dough again on a floured work surface and divide it into 8 to 10 equal pieces and let it relax for a few minutes. Then shape into rolls and slightly shape the ends into a point and flatten them a little. Place on a floured baking sheet and let rise again for about 30 minutes.
- Preheat the oven to 250 degrees. Slightly score the dough pieces with a knife approx. 1/2 cm deep. and immediately slide it into the brook pipe. I still put a large cup of water in the pipe. Let out some steam after 10 minutes. Simply open the oven briefly and let off the steam 🙂 switch down to 180 ° and bake for another 20 minutes.
- The rolls taste lukewarm with butter ….. mhhhhhh 🙂 🙂
- Good luck 🙂
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