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Rye rolls

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Ingredients for 1 servings:

  • 300 g rye meal, very fine
  • 200 g finely ground wheat
  • 1 cube of yeast
  • 350 ml water
  • 2 tsp salt
  • 50 g margarine
  • 2 tbsp beet syrup
  • Flour for turning

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

taste strong

Place the flour in a bowl and make a well in the center. Mix the yeast with some of the water and pour it into the well. Let it rise for about 15 minutes. Add the remaining ingredients and knead well. Cover and let rise for about 30 minutes. Knead again and form into small balls. Coat the rolls in flour and let rise for another 30-40 minutes on the baking sheet. Bake at 220°C for about 25 minutes.

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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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