Whole Grain Rolls


Nothing beats warm, freshly baked whole grain rolls. Bake a big portion and put some in the freezer. Pick out a few rolls, warm them and enjoy the smell of fresh bakery even on a stressful Monday morning.

Preparation: Medium difficulty
Price: Affordable
Preparation time: 1 1/2 hours, of which
30 + 20 min, rising and
about 15 min in the oven, moreover,
about 2 hours to soak the grain of wheat.
Oven temperature: 225° C / 435° F , middle shelf
Freezing: Can be frozen

1 1/2 dl [0,3 pt] whole wheat grains
5 dl [1,1 pt] semi-skimmed milk
50 g [1,75 oz] yeast
2-3 tsp salt
1 tablespoon cooking oil
200 g [7 oz] quark or cottage cheese
500 g [17,5 oz] fine, wholemeal flour (8 dl / 1,6 pt)
300-350 g [10,3-12,3 oz] flour (5-6 dl / 1,1-1,2 pt)
margarine, oil or baking paper

Serving Suggestions: Butter, Jam and cheese.

This is what you do

[1] Set the wheat grain to soak about 2 hours. Drain well.

[2] Heat the milk to 37° C / 98,5° F and pour inn the yeast. Add salt, oil and quark or cottage cheese and stir well.

[3] Add 1 dl / 0,2 pt of the whole wheat grain, all the whole meal flour and most of the wheat flour. Save some for kneading.

[4] Knead the dough well and let it rise in a warm place for about 30 min. under a kitchen towel.

[5] Knead the dough again and form it to the 20 rolls. Place the rolls on a baking plate greased or covered with baking paper and let rise for another 20 minutes.

[6] Brush the rolls with lukewarm water. Sprinkle with the rest of the whole grain.

[7] Bake rolls about 15 minutes at 225° C / 435° F. Let them cool on a rack coverd by a kitchen towel.