Spelt student rolls

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 5
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 14
  • 500 g Flour
  • 1 package (7 g) Dry yeast
  • 1 1/2 coated Tsp Salt
  • 1 egg (size M)
  • 1 tablespoon (approx. 40 g) Apfelkraut
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 40 g Butter or margarine
  • 3/8 l Milk
  • 200 g Student food
  • 2-3 TABLESPOONS milk or cream for spreading
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Mix flour, dried yeast and salt in a bowl. Add egg, apple cabbage and lemon peel. Melt the fat in a saucepan, add cold milk and pour the lukewarm mixture into the flour as well. Knead with the dough hook of the hand mixer for about 3 minutes. Continue kneading briefly with your hands. Cover and leave to rise in a warm place for about 1 hour. Knead trail mix under the dough.

  2. 2

    Form into a long roll and cut into approx. 14 pieces. Form round rolls with floured hands and distribute on 2 baking trays lined with baking paper. Leave to rise for another 15-20 minutes. Spread the rolls with milk or cream. Bake one after the other in a preheated oven at (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 5 minutes. Then switch the temperature down to (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake the rolls for another 10-15 minutes. Let them cool down

  3. 3

    waiting time approx. 1 1/4 hours

Nutrition Facts

KCAL
240 kcal
CARBS
31 g
FATS
9 g
PROTEINS
8 g