Dinner Rolls with Different Fillings

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(1 vote)
Dinner Rolls with Different Fillings
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Health Score:
6,9 / 10
1 hr 30 min.
ready in 3 h. 20 min.
Ready in

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie169 kcal(8 %)
Protein5.03 g(5 %)
Fat7.65 g(7 %)
Carbohydrates20.99 g(14 %)
Sugar added0.17 g(1 %)
Roughage1.82 g(6 %)
Vitamin A9.54 mg(1,193 %)
Vitamin D0.11 μg(1 %)
Vitamin E0.26 mg(2 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.76 mg(6 %)
Vitamin B₆0.02 mg(1 %)
Folate6.86 μg(2 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.92 μg(2 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C0.88 mg(1 %)
Potassium83.73 mg(2 %)
Calcium48.51 mg(5 %)
Magnesium3.81 mg(1 %)
Iron1.46 mg(10 %)
Iodine0.26 μg(0 %)
Zinc0.12 mg(2 %)
Saturated fatty acids1.07 g
Cholesterol1.7 mg


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)
How healthy are the main ingredients?
WalnutOliveolive oiltomatoSunflower seedParmesan

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.