John Myers
Lactose-free Rye Rolls
The perfect lactose-free rye rolls recipe with a picture and simple step-by-step instructions.
- 400 g Rye flour
- 100 g Wheat flour
- 40 g Yeast fresh
- 0,5 tsp Sugar
- 1 tsp Salt
- 0,375 liter Lukewarm, lactose-free milk
- Sift the flour into a bowl, add the sugar and salt.
- For the pre-dough, dissolve the yeast in 1/8 of lukewarm milk (lactose-free, because your loved one can only tolerate this milk). Make a well in the middle of the flour, pour the yeast milk into the well and stir from the edge to a small pre-dough.
- Sprinkle the pre-dough with a little flour and then let it rise in a warm one until the dough is twice as big.
- Add the rest of the milk and work the whole thing into a smooth dough. Let the dough rise in a warm place for another 40-45 minutes.
- Knead the dough well, shape it into a roll and divide it into 8 equal pieces.
- Shape the pieces into round rolls and place on a baking sheet lined with baking paper.
- Cut the rolls in a cross shape, brush with a little water and bake on the middle rack at 220 degrees top / bottom heat (electric oven was preheated) for about 20-25 minutes (can vary from oven to oven). The many pictures explain the baking process.
- They taste best fresh.
- Tip: Use a little more sugar when using “normal” milk.
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