Dinner Rolls with Different Fillings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,912 cal. | (91 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 78 g | (67 %) | ||
| Carbohydrates | 239 g | (159 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 28.8 g | (96 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 26.7 mg | (223 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 1,092 μg | (364 %) | ||
| Pantothenic acid | 5 mg | (83 %) | ||
| Biotin | 83.1 μg | (185 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,978 mg | (49 %) | ||
| Calcium | 445 mg | (45 %) | ||
| Magnesium | 345 mg | (115 %) | ||
| Iron | 12.5 mg | (83 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 9.5 mg | (119 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 405 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the dough
- 1 cube Yeast (approximately 42 g)
- 1 tsp sugar
- 200 grams Whole Grain Rye Flour
- 400 grams Pastry flour
- 2 Tbsps salt
- 1 tsp ground cilantro
- 180 milliliters Buttermilk
- 4 Tbsps olive oil
- Pastry flour (for dusting)
- For the filling
- 50 grams Walnut
- 20 grams Pine nuts
- 20 grams Hazelnuts
- 50 grams black Olives (pitted)
- 1 onion
- 1 garlic clove
- 1 Tbsp vegetable oil
- 1 tsp finely chopped rosemary
- 40 grams sun-dried Tomatoes (packed in oil)
- 40 grams Sunflower seed
- ½ tsp dried Sage
- ½ tsp dried thyme
- ½ tsp dried oregano
- 30 grams freshly grated Parmesan
- butter (for greasing)
Preparation steps
For the dough: In a bowl, dissolve the yeast and 1 teaspoon of the sugar in 5 tablespoons of lukewarm water. Stir in both kinds of flour, 150 ml (approximately 1/2 cup) water, salt, coriander and buttermilk. Knead the dough with the dough hook of a hand mixer for 10 minutes. Add additional flour or water to achieve the desired consistency. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
For the fillings: Coarsely chop the pine nuts. Stir the pine nuts with hazelnuts in a bowl.
Chop the olives.
Peel and finely dice the onion and garlic. Cook the onion and garlic in a skillet until translucent. Stir in the rosemary.
Drain and finely dice the tomatoes.
Stir the sunflower seeds with the sage, thyme and oregano.
For assembling: Knead the dough with the olive oil. On a floured surface, divide dough into 6 equal pieces.
Knead the walnuts into 1 piece of dough. Knead the olives into another piece and the onion-garlic mixture into the third piece of dough. Knead the pine nut mixture into the fourth piece of dough, the tomatoes and Parmesan into the fifth piece of dough and the sunflower mixture into the remaining piece of dough.
Roll each piece of dough into a log and cut into equal pieces. Roll each piece into a ball. Set on a greased baking sheet and brush with water. Cut an x into each roll, cover with a kitchen towel and let rise in a warm place until doubled in bulk, about 30 minutes.
Preheat a convection oven to 180°C (approximately 350°F).
Bake the rolls for 20-30 minutes. Remove and allow to cool on a wire rack. Serve fresh.
