Yogurt nut rolls

Ingredients for 8 servings:

• 350 g wheat flour
• 150 g rye flour
• 300 g vanilla yogurt, or another type of yogurt, as desired
• 100 ml lukewarm water
• 21 g yeast
• 1 tbsp lemon juice
• 2 tbsp oil, preferably with a nutty flavor
• 15 g salt
• 1 tsp sugar or honey
• 150 g nuts or nut muesli

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 35 minutes

can be varied as desired

Roughly chop the nuts. Mix the two types of flour together in a bowl and make a well in the center. Dissolve the yeast with the sugar or honey in lukewarm water and add to the well. Stir in some of the flour. Cover the bowl and let it rest for about 15 minutes. Then add the remaining ingredients (except the nuts) and knead everything by hand for about 10 minutes. Cover and let stand at room temperature for about 1 hour. Add the chopped nuts to the risen dough, knead again, divide into 8-10 pieces, and form rolls. Line a baking sheet with baking paper and place the rolls on top. Cover and let rest for 30 minutes. Meanwhile, preheat the oven to 230°C (top and bottom heat). Spray the rolls with water and place them in the oven, pouring a cup of water into the oven (important for the crust). If you like, you can set aside some of the chopped nuts and roll the tops of the moistened rolls in it before baking. After 10 minutes, open the oven door briefly to release the steam, then reduce the temperature to 180 degrees. Bake the rolls for another 15-20 minutes, remove them, and let them cool completely on a wire rack.