Soft and delicious Rolls Recipe

Sure, buying is faster. But then you’re missing out on that deliciously tangy scent and warm, crispy crust of home-baked buns fresh from the oven.

STUFFED BREAD

For 10 buns:

350 g wheat flour (550)
150 g rye flour (1150)
1/2 cube yeast
2 tbsp olive oil
1 tbsp salt
250 g carrots
3 shallots
40 g pumpkin seeds
1/2 bunch flat-leaf parsley
3 tbsp sweet mustard Pepper from the mill

1. Knead flour with yeast, 1 tbsp oil and 250 ml lukewarm water using a hand mixer (dough hook) to form a smooth dough. Knead in the salt at the end. Let rise for about 30 minutes.

2. Wash, peel and coarsely grate the carrots. Peel shallots, cut into small pieces. Heat the rest of the oil in a pan. Sauté the carrots and shallots for about 3 minutes. Roast the pumpkin seeds without fat. Wash and chop the parsley. Mix in the pumpkin seeds and carrots. Season and taste with mustard.

3. Preheat the oven to 220 degrees (convection oven 200 degrees). Knead the dough again. Divide into 10 portions, roll out into a circle. Place 1 tbsp of filling on each. Shape into buns, cut top. Leave to rise on a tray for about 10 minutes. Bake in the oven for about 20 minutes on the middle shelf. Let cool down.

approx. 40 minutes (plus 40 minutes rising time) – 230 kcal per roll, fat: 5 g

Wholegrain spice buns with cheese cream

For 12 rolls:

300 g wholemeal rye flour
50 g ground rye
75 g ready-made rye sourdough (health food store or health food store)
1 cube of yeast
1/2 tsp sugar
200 g wholemeal wheat flour
1 tbsp aniseed
1 tbsp coriander seeds
1 tbsp fennel seeds
2 tbsp salt

For the cheese cream:

100 g courgettes
1 bunch of basil
200 g goat’s cream cheese Ground
pepper

1. Knead the rye flour, grist and sourdough with 200 ml of lukewarm water. Leave covered to ferment overnight. Knead yeast with sugar, wheat flour and 100 ml lukewarm water.

2. Grind spices. Knead with both doughs, salt and 50 ml lukewarm water. Let rise for about 30 minutes. Preheat the oven to 220 degrees (200 degrees for a fan oven).

3. Clean zucchini, grate. Wash basil, chop. Mix in cream cheese. Spice up. Form dough into 12 buns. Leave on the sheet for 10 minutes. Dust with flour. Bake on the middle shelf for about 25 minutes. Let cool down.

approx. 55 minutes (plus 13 hours rising time) – per roll with cream 200 kcal, fat: 5 g

Crunchy sour cream baguette rolls

For 12 rolls:

40 g sunflower seeds
40 g pine nuts
300 g wholemeal spelled
flour 200 g wheat flour (550)
1/2 cube yeast
1/2 tsp sugar
2 tsp malt extract (organic shop or health food store)
1 tbsp olive oil
2 tbsp salt
200 g sour cream
70 g buckwheat flakes

1. Roast the sunflower and pine nuts in a pan without fat. Put the flour, yeast, sugar, malt extract, oil and 250 ml lukewarm water in a bowl. Knead with the hand mixer (dough hook) to a smooth dough. Then knead in the seeds, salt, sour cream and buckwheat flakes. Let rise for about 30 minutes. Preheat the oven to 220 degrees (convection 200 degrees).

2. Knead the dough. Shape into a roll and divide into 12 equal portions. Shape into long baguette buns and place on a baking sheet. Let rise again for about 10 minutes. Bake in the oven for about 15 minutes on the middle rack. Let cool down.

approx. 35 minutes (plus 40 minutes rising time) – 240 kcal per roll, fat: 7 g

Spelled rolls with mango cream

For 12 rolls:

50 g dates (pitted)
50 g pecan nuts
200 g soy flour
300 g spelled flour (630)
1 packet dried yeast
250 ml buttermilk
20 g butter
2 eggs (size M)
4 tbsp honey
40 g wholemeal rolled oats

For the cream:

100 g whole almonds
1 mango (200 g)
1 piece ginger
1 tsp walnut oil
1/2 lemon
2 tbsp honey

1. Chop dates and nuts. Knead into a dough with flour, yeast, lukewarm buttermilk, butter, eggs and 4 tablespoons of honey using a hand mixer (dough hook). Leave for 30 minutes.

2. Chop the almonds. Roast without fat. peel mango. Remove the flesh from the stone and dice. Peel ginger, chop. heat oil. Steam the ginger and mango for about 5 minutes. Squeeze lemon. Stir in almonds and honey. Let cool down.

3. Preheat the oven to 220 degrees (convection oven 200 degrees). Form 12 buns. Sprinkle with oatmeal . Let rise again on a baking tray for about 10 minutes. Bake on the middle shelf for about 15 minutes. Let cool down.

approx. 45 minutes (plus 40 minutes rising time) – per roll with cream 310 kcal, fat: 11 g

Baked potato buns

For 10 buns:

200 g whole wheat flour
200 g buckwheat flour
100 g wheat semolina
1 cube of yeast
1/4 tsp sugar
2 tbsp salt
250 g sweet potatoes
60 g cave cheese
40 g sesame seeds

1. Knead flour and semolina with yeast, sugar and 250 ml lukewarm water using a hand mixer (dough hook) to form a smooth dough. Finally knead in the salt. Let rise for about 30 minutes.

2. Wash, peel and chop the sweet potatoes. Cook in boiling water for about 12 minutes. Coarsely stomp. Knead with the dough. If it sticks, add whole wheat flour. Cover and leave to rise for another 10 minutes. Preheat the oven to 220 degrees (convection 200 degrees).

3. Knead the dough again. Shape into 10 buns. Rasp cheese. Sprinkle the buns with sesame and cheese. Put on a baking sheet. Let rise again for about 10 minutes. Bake in the oven for about 15 minutes on the middle rack. Let cool down.

approx. 45 minutes (plus 50 minutes rising time) – 250 kcal per roll, fat: 5 g

Oven-fresh tips

With a few little tricks every roll is a success. All you need is a little patience

KNEADD AND GO

If you want to take loose rolls out of the oven, you should knead the dough well several times beforehand. In addition, the dough needs enough rest to rise. Drafts only do harm. Therefore: cover the bowl with a kitchen towel.

GARPROBE

If the buns sound hollow when you tap the bottom, they’re done. Then let cool on a wire rack.

DURABILITY

Buns will keep in paper bags for about a day. If you want to freeze them, do so immediately after they have cooled.

SOURDOUGH require rye flour rolls as a leavening agent. It also improves the aroma and increases shelf life. Either prepare it yourself and let it ferment for a few days or buy it ready-made.

Crystal Waston MD

Crystal Waston has a degree in Cross Media Production and Publishing. At vital.de she gives everyday tips and deals with topics related to women's health, sport, and nutrition.

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