Herb Rolls
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
174
calories
Calories
Nutritional values
1 bread contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 126 mg | (3 %) | ||
| Calcium | 10 mg | (1 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Pile the flour onto a worksurface; sprinkle on the yeast, a pinch of salt, the oil and rosemary. Make a well in the centre and pour in approx. 325 ml / 11 fl oz / 1 5/8 cups lukewarm water (you may need a little less or more). Knead very thoroughly to a smooth dough. Place in a bowl and let rise for approx. 30 minutes in a warm place, until it has doubled in size.
2.
Heat the oven to 220C (200C fan) 425F, gas 7.
3.
Knead the dough again thoroughly on a floured surface. Shape the dough into 12 balls and flatten them slightly.
4.
Blanch the potato slices for 1-2 minutes. Dip quickly into cold water and drain. Place the potato slices on top of the rolls and press down slightly. Brush with olive oil and sprinkle rosemary leaves on top. Season with salt and pepper.
5.
Place the rosemary potato bread rolls on an oiled cookie sheet and bake for 20-25 minutes until golden brown.
