Mixed-Seed Dinner Rolls
Mixed-Seed Dinner Rolls - Hearty is best: Mediterranean bread
Healthy, because
Even smarter
Nutritional values
Plenty of low-fat sour cream in the dough reduces the fat and calorie content considerably and provides vitamin B2 and bone-strengthening calcium, which are important for the metabolism. Additionally, the mixture of seeds and kernels promotes healthy digestion.
These dinner rolls become even richer in fiber if you replace half of the flour with whole wheat flour. In this case, use slightly more baking powder (1/4-1/2 teaspoons extra) and stir 3-4 tbsp. of milk into the dough.
(Percentage of daily recommendation)
| Calorie | 159 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 122 mg | (3 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 3 Tbsps sun-dried tomatoes
- 3 Tbsps green Olives (pitted)
- 2 sprigs rosemary
- 18 ozs Pastry flour
- 2 tsps Baking powder
- 12 ozs low fat Sour cream
- 2 eggs
- 5 Tbsps Canola oil
- 1 tsp salt
- 2 Tbsps Pumpkin seed
- 2 Tbsps Sunflower seed
- 2 Tbsps flaxseed
Kitchen utensils
Preparation steps
Cut the sun-dried tomatoes into small pieces and place in a small bowl. Add approximately 1/4 cup of boiling water and set aside to soak.
Finely chop olives with a large knife. Rinse rosemary, shake dry, pluck needles and chop finely.
Mix together the flour and baking powder in another bowl. Add the quark, eggs, oil and salt and beat with the dough hook of a hand mixer until smooth; if the dough is too moist, add a little more flour.
Drain the soaked tomatoes well in a sieve and squeeze out some of the liquid.
Divide the dough into 3 portions and knead the tomatoes, olives and rosemary separately into the 3 dough portions. With floured hands, form each dough third into 6 balls.
Place the pumpkin seeds, sunflower seeds and flaxseeds on separate small plates. Press top of each dough ball into one of the plates.
Line a baking sheet with parchment paper and then put the rolls on the sheet, pressing them together in an egg shape. Bake on the middle rack of a preheated oven at 400°F/convection 350°F until golden brown, 25-30 minutes.
