Mølleren’s kneaded four coarse rolls are a coarse baking mixture that gives you juicy rolls with minimal effort.
1. Stir out 8 dl. cold water approx. 20 degrees celsius and 2 tsp. dry yeast (1/4 pack fresh yeast). Add flour mixture and stir the dough well by hand or in a food processor until all the flour has been stirred out.
2. Put the dough in a large baking bowl with enough space for the dough to double, cover with plastic and place the bowl on the kitchen counter overnight or from 5-15 hours.
3. Use 2 tablespoons to make the rolls and place them on 2 baking sheets with baking paper, approx. 18 pcs, feel free to sprinkle with seeds on top if you like this.
4. The rolls can be placed directly in the oven or can be raised on the kitchen counter for 30 minutes for extra airy rolls.
WHEAT FLOUR, whole WHEAT, whole RUG, flaxseed, sunflower seeds, WHEAT BRANCH, salt, dried sourdough of RUG, rapeseed oil, flour treatment agent (ascorbic acid and alpha amylase)
Energy kcal 221.00
Kilojoule energy 931.0
Monounsaturated fatty acids 0.40
Polyunsaturated fatty acids 1.50
Dietary fiber 5.90
Saturated fatty acids 0.40
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