Sunday rolls

Ingredients for 4 servings:

• 250 g spelt, ground
• 150 g wheat, ground
• 100 g rye, ground
• 2 tbsp spelt, crushed
• 4 tbsp mixed seeds (sunflower seeds, flax seeds, sesame seeds)
• 1 tsp salt
• 1 tsp honey
• 200 ml milk, lukewarm
• ½ cube of yeast
• Milk for brushing
• Grains for sprinkling

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Very simple and much better than the one from the gas station

Mix the flours, grains, bran, and salt well. Stir the honey, milk, and yeast until smooth and add to the flour mixture. Mix everything together well and knead for about 8 minutes. Shape the dough into about 10-12 rolls and let them rise for 1/2 hour. Brush the rolls well with milk (gives them a great color) and sprinkle with bran or grains. Bake in a preheated oven at 180°C for about 25 minutes, until they are nicely browned. Then let them cool briefly. Tip: If you don’t want to wait so long for breakfast in the morning, simply make the dough the night before and let the shaped rolls rise, covered, in the refrigerator overnight. There, the dough will rise very slowly. The next morning, let them rise again briefly for about 20 minutes in a warm place and then bake them. If you don’t like whole grain, simply use wheat or spelt flour and leave out the grains.