Graham Rolls
KronJäst- 15–20
- 40 min
- 1 hour 40 minutes
A delicious graham bread that's easy to make. It's also high in fiber. It's really tasty with eggs and Kalles Kaviar.
3.25/5
462 VotesHere's how:
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1
Crumble the yeast into a mixing bowl, then pour in the milk (25 °C) and the Kesella. Stir until the yeast has dissolved. Add the butter in small pieces, then add the salt.
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2
Mix in the graham flour and wheat flour. Knead the dough until smooth—8 minutes on low speed and 2 minutes on high speed. Double the time if you’re kneading by hand. Let the dough rise for 30 minutes, covered with plastic wrap.
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3
Turn the dough out onto a floured work surface and knead it together, shape it into a log, and divide it into 15–20 pieces, depending on how large you want the rolls to be, then roll the pieces into round buns. Place them on a baking sheet lined with parchment paper and let them rise for 30 minutes. Preheat the oven to 225 °C.
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4
Brush with egg white and sprinkle with a little flaky salt. Bake in the middle of the oven for about 12 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
- 50 g (1 packet) KronJäst for Bread, fresh
- 500 g (5 dl) milk, lukewarm
- 250 g (2.5 dl) Kesella, low-fat
- 50 g (0.5 dl) butter, at room temperature
- 15 g (2.5 tsp) salt
- 240 g (about 4 dl) graham flour
- 690 g (about 8 dl) all-purpose flour
Brushing
- 1 egg white, beaten
Garnish
- flaked salt
The recipe comes from
kronjast.se
