High Protein Bread Rolls
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)
1 egg white
poppy seeds, oatmeal, sunflower seeds etc.
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.
Add the four och mix in a kitchen aid for about 15 minutes or by hand for 30 minutes.
Let the dough proof covered with a kitchen towel for about 40 minutes.
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.
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.
Bake in the oven at 220 degrees C for 10-12 minutes, until slightly golden.
If you wish to have a more crisp surface on your rolls, spray some water into the oven while baking.