John Myers
Contents
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Ingredients
- 400 g Wheat flour
- 20 g Yeast fresh
- 50 ml Milk warm
- 100 ml Warm vegetable broth
- 45 g Butter
- 0,5 tsp Salt
- 1 tbsp Paprika flakes or paprika powder noble sweet
- 1 pinch Sugar
- 2 tsp Dried Italian herbs
- 0,5 Finely diced red onion
- 0,25 Red peppers finely diced
- 1 Egg
- 3 tbsp Sesame seeds, more or less to taste
Instructions
- Put the flour in a bowl and make a well. Mix the milk and vegetable stock, pour half into the well, dissolve the crumbled yeast in it. Spread soft butter around it in flakes. Add the remaining liquid, salt, paprika flakes, sugar, dried herbs, diced onion and paprika. Make a smooth kneading dough from all the ingredients.
- Shape the dough into a roll (approx. 6 cm in diameter) and cut into 2-3 cm pieces, form oval rolls from them and place on a baking sheet lined with baking paper. Let rise in a warm place for about 90-120 minutes until the volume of the rolls has doubled.
- Preheat the oven to 200 degrees (top and bottom heat). Place a fire-proof container with 100 ml of water in the oven (prevents the rolls from drying out). Slightly cut into the length of the rolls. Whisk the egg and brush the rolls with it. Sprinkle with sesame seeds and bake in the oven for about 20-22 minutes, depending on the desired browning. Makes about eight pieces.
- The rolls taste good on many occasions, with hearty spreads, cream cheese, with stews and soups, simply with herb butter, with tzatziki and are also something for the buffet. For me yesterday evening a nice change from the monotony of bread from the bakery (for good quality bread you have to drive further here if you don't want to have rolls made from pre-made dough pieces). Conclusion: Certainly not my last homemade rolls :-).
- Link to my vegetable broth:
Nutrition
Serving: 100gCalories: 344kcalCarbohydrates: 57.8gProtein: 9.4gFat: 8.1g
