Breakfast Rolls
Hanna Eriksson- 20 min
- 9 hours, 20 minutes
Breakfast bread with flaxseed and rye flour.
This is a recipe from one of our readers and was not created or tested byKronJäst.
3.35/5
479 VotesHere's how:
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1
Day 1
Mix all the ingredients together. The dough will be quite sticky. Then place it in the refrigerator overnight in the bowl, covered with a towel.
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2
Day 2
In the morning, turn the dough out onto a floured work surface and knead in a little more flour.
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3
Shape the dough into a "sausage" lengthwise. Cut the "sausage" in half lengthwise with a dough scraper. Then continue dividing each piece until you have rolls of the right size. All the pieces should be the same size.
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4
Bake at 225 °C for about 8–10 minutes.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 500 g (5 dl) water, cold
- 20 g (1 tbsp) honey
- 13 g (1 tbsp) oil
- 70 g (1 dl) flaxseed
- 600 g (about 10 dl) rye flour
- 120 g (about 2 dl) all-purpose flour
The recipe comes from
kronjast.se
