High Protein Bread Rolls
By: Johanna
Published: Thursday, February 9, 2012 - 3:52am

Ingredients




40 g yeast
3 1/2 dl lukewarm water
2 tsp salt
2 tsp sugar
4 tbsp olive oil
about 8 dl of Flour (Manitoba Cream)
Topping:
1 egg white
poppy seeds, oatmeal, sunflower seeds etc.

Preparation

1 Add yest (if you use dry yeast, add it to the flour), water, salt, sugar and olive oil in a bowl and blend until the yeast dissolves. 2 Add the four och mix in a kitchen aid for about 15 minutes or by hand for 30 minutes. 3 Let the dough proof covered with a kitchen towel for about 40 minutes. 4 Shape small round balls and put the rolls onto an oven paper covered baking plate. Beat an egg white, brush your rolls and then sprinkle your choice of topping. 5 Let the rolls proof again for about 30 minutes. If you wish to have freshly baked bread rolls in the morning, let the rolls proof in the fridge, covered by a kitchen towel, over night. 6 Bake in the oven at 220 degrees C for 10-12 minutes, until slightly golden. 7 If you wish to have a more crisp surface on your rolls, spray some water into the oven while baking.

About

Wonderful Bread Rolls, perfect for breakfast