Rolls with seeds – Recipe for home-baked cold-raised rolls with seeds and sunflower seeds, blue birch and sesame seeds. Home-baked rolls are a real luxury to enjoy for breakfast at the weekend. These skagen patches are cold raised and they are really easy to make. The dough must be kneaded on a machine so that it becomes shiny and flexible and forms the most beautiful air holes in the finished buns.
There are apparently somewhat divided opinions about whether blue birches and sesame seeds should be used on skagen patches. In any case, there are sunflower seeds at the bottom, and then you can sprinkle on the seeds that you like best. Also try my recipe for crispy and fluffy buns. Enjoy!
Rolls with seeds
Ingredients
Rolls with seedsInstructions
Rolls with seeds
Dissolve the yeast in the water in a mixing bowl. Add wheat flour, stone ground wheat flour and salt. Knead the dough for approx. 5-10 min. or until the dough leaves the bowl and becomes glossy and supple. The dough should be wet and sticky.
Grease a bucket or bowl with a little oil and pour the dough into it. Chill the dough in the refrigerator for 10-14 hours.
Turn on the oven at 250 C hot air with a baking tray in or a baking steel. Also put one for baking tray at the bottom of the oven.
Pour the sunflower seeds out onto the table and pour the batter on top. Sprinkle with sesame seeds and blue birches and press them lightly into the dough. Divide the dough into approx. 12 equal pieces with a pastry spatula.
Place the buns on a piece of baking paper and place them in the oven on the baking tray. Pour boiling water into the lower baking tray so that steam forms and bake the buns for approx. 10-12 min. or until they are golden. Cool the skagen slices on a baking rack and serve them. Bon appetite!
Please write a comment