Homemade Rolls
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
12
- Ingredients
- 0.333 cup Bacon (cubed)
- 10 Stinging nettles (chopped leaves and seed panicles)
- 10 stalks cilantro (chopped leaves and seed panicles)
- 2 stalks Savory (chopped leaves)
- 4 stalks Basil (chopped leaves)
- 2 scallions (spring onions), chopped
- ¼ oz easy bake Yeast
- 1 Tbsp salt
- 1 ⅔ cups Rye flour
- 1.333 cups course Rye flour
- 1 cup dry Sourdough
- olive oil
- flour (for the worksurface)
Preparation
Kitchen utensils
1 Peeler, 1 Coarse grater, 1 Large knife, 1 Cutting board, 1 Bowl, 1 Tablespoon, 1 Teaspoon, 1 Citrus juicer
Preparation steps
1.
Fry the bacon gently in 1 tbsp oil. Add herbs and scallions (spring onions) and fry briefly. Let cool.
2.
Sprinkle the yeast and salt over the two types of flour and the sourdough. Mix in 500 ml/ 16 fl oz/ 2 cups lukewarm water, the bacon and herbs. Knead to a smooth dough. Cover and let rise for 30 minutes.
3.
Heat the oven to 240C (220C fan) 475F, gas 9.
4.
Brush the cookie sheet with oil. Turn the dough out onto a floured surface and shape to a roll. Divide the roll into 12 pieces and shape each into a mini loaf, making a slit in the top. Place on the cookie sheet and let rise for a further 15 minutes.
5.
Brush the rolls with water and place them in the oven (with a bowl of boiling water). Bake for approx. 10 minutes. Reduce the temperature to 180C (160C fan) 375F, gas 5. Brush the rolls with water again and bake for a further 20 minutes approx. Cool on a wire rack.
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