Here’s a recipe for 16 white rolls sprinkled with poppy seeds and brown linseeds:
Ingredients:
- 500g strong white flour
- 2 tsp instant yeast
- 1 tsp salt
- 2 tsp sugar
- 2 tbsp butter, softened
- 300ml warm water
- 1 egg, beaten
- 2 tbsp poppy seeds
- 2 tbsp brown linseeds
Preparation:
- In a large bowl, mix together the flour, yeast, salt, and sugar.
- Add the softened butter and mix until the mixture resembles breadcrumbs.
- Make a well in the center and pour in the warm water.
- Mix the dough until a smooth and elastic dough forms.
- Knead the dough on a floured surface for 10 minutes.
- Place the dough in a lightly oiled bowl, cover with a damp cloth and let it rise in a warm place for 1 hour, or until it has doubled in size.
- Once risen, punch the dough down and knead for a few minutes to remove any air pockets.
- Divide the dough into 16 equal pieces and shape each piece into a small round roll.
- Place the rolls on a baking sheet lined with parchment paper.
- Brush each roll with beaten egg and sprinkle with poppy seeds and brown linseeds.
- Cover the rolls with a damp cloth and let them rise again for 30 minutes.
- Preheat your oven to 200°C (400°F).
- Bake the rolls for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack.
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