| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Passive Time | 40 minutes |
| Servings |
rolls
|
Ingredients
- 270 gr Strong white bread flour
- 30 gr Rye flour
- 1 sachet Dried yeast
- 1 tsp Salt
- 1 tsp Sugar
- 100 ml Tepid water
- 100 ml Milk
- 1.5 tbsp Linseeds or Sesame seeds or Poppyflower seeds
Ingredients
|
|
Instructions
- Mixed flour, yeast, milk and water in a large bowl and let rest for 10 minutes
- Add all other ingredients to the yeast mixture and stir in electric mixer for 4 minutes on highest setting.
- Form small bread rolls by hand and place on a baking tray or use form (cutcake for is ideal)
- Preheat the oven to 200C
- Cut an X on top with a sharp knife (to allow growth)
- Decorate with seeds (optional)
- Bake for 15 – 20 minutes
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