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Spelt malt beer rolls

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Ingredients for 1 servings:

  • 250 ml malt beer
  • 3 tbsp rapeseed oil
  • 1 tsp salt
  • 250 g low-fat curd cheese
  • 200 g spelt flour (type 630)
  • 300 g wheat flour (type 550)
  • 100 g spelt flakes, coarse
  • 1 packet of dry yeast
  • some malt beer for brushing
  • e.g. sesame or sunflower seeds or poppy seeds for sprinkling

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours

the dough is done by the BBA

Add all ingredients to the BBA in the order listed and use the dough program to make the dough. Then form approximately 10 rolls from the dough, cut them crosswise, brush with malt beer, and sprinkle with seeds, if desired. Bake at 180°C (convection oven) for approximately 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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