Small Rye Rolls

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Small Rye Rolls
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Health Score:
29 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
158
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie158 cal.(8 %)
Protein4 g(4 %)
Fat2 g(2 %)
Carbohydrates31 g(21 %)
Sugar added1 g(4 %)
Roughage3.4 g(11 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin K0.1 μg(0 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate147 μg(49 %)
Pantothenic acid0.6 mg(10 %)
Biotin8 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0 mg(0 %)
Potassium143 mg(4 %)
Calcium12 mg(1 %)
Magnesium19 mg(6 %)
Iron1.5 mg(10 %)
Iodine1 μg(1 %)
Zinc0.9 mg(11 %)
Saturated fatty acids0.7 g
Uric acid63 mg
Cholesterol3 mg
Complete sugar4 g

Ingredients

for
12
Ingredients
1 cube fresh Yeast 42 grams (approximately 1.5 ounces)
1 tsp sugar
450 grams Rye flour (Type 815)
15 grams Dry sourdough starter
1 tsp salt
Pastry flour (to work)
butter (for tins)
Pastry flour (for tins)
How healthy are the main ingredients?
sugarsalt

Preparation steps

1.

Mix the yeast with the sugar in a little warm water to dissolve. Mix the flour with the yeast and the salt in a bowl. Pour in the yeast water. Slowly add up to 300 ml (approximately 10 ounces) of lukewarm water and knead to a smooth dough that no longer sticks to the edge of the bowl. Put the dough on a floured surface and knead for about 5 minutes. Place in a bowl, cover with a kitchen towel and let it rest for about 45 minutes.

2.

Meanwhile, butter 12 muffin cups (or muffin tins) and sprinkle with flour.

3.

Roll the dough into a strand and cut into 12 equal pieces. Roll each into a ball and place in the muffin tins. Cover again and let rest for about 30 minutes.

4.

Preheat the oven to 200°C (approximately 400°F).

5.

Sprinkle the rolls with a little water and with flour. Bake for 20-25 minutes. Allow to cool slightly and serve warm or cooled as desired.