Wholewheat rolls are delicious with any soup, meal, or simply on their own.
Ingredients:
2.5 cups cake flour
2.5 cups nutty wheat flour
7 ml salt
1 packet instant dry yeast
12,5 ml brown sugar
3 TBS oil
10 ml lemon juice
350 ml lukewarm water
Method:
Combine the nutty wheat, cake flour, salt, and yeast.
Mix the sugar, oil, lemon juice, and lukewarm water.
Add the liquid to the dry ingredients. Mix to form a slightly sticky dough.
Knead for about 10 minutes until the dough is smooth. Brush oil on top, and cover the dough with plastic wrap. Let it rest in a preheated oven at 50 °C for about 30 minutes.
Knock the dough down and form round rolls. Place the rolls on a greased baking tray and cover them loosely with plastic wrap. Allow the rolls to prove until double in size, about 30 minutes.
Brush the rolls with a beaten egg mixed with 10 ml of water, and sprinkle with crushed wheat.
Bake the rolls at 200 degrees C for about 20–25 minutes. Yields 12 rolls.