Danish Whole Grain Rolls

Makes 13 rolls

Ingredients:

1. 100 g 5-whole grains mix consists of wheat berries, rye grains, sunflower seeds, sesame seeds and flax seeds (5-korns blanding)
2. 150 ml water for boiling the whole grains
3. 300 ml butter milk (Kernemælk 0,5% fedt)
4. 50 g pumpkin seeds
5. 25 g fresh yeast
6. 1 tsp salt
7. 1 tsp sugar
8. 1 TBS olive oil
9. 250 g wheat flour
10. 250 g Grahams flour
11. 1 egg white for glazing
12. A handful of rolled oats for glazing

Directions:

1. In a pot, add the whole grain mix (except pumpkin seeds) and water.

2. Bring to boil and boil for 2-3 minutes, and set aside to let it cool down to lukewarm temperature and for the grains to absorb the water.

3. Add olive oil, sugar, salt, buttermilk and yeast, and mix well.

4. Transfer to a stand mixer, add in the flour gradually and mix under low speed for 5 minutes until a dough is formed. The dough should be tacky, firm and soft, but not sticky. Alternatively, mix and knead into a dough by hand.

5. Add pumpkin seeds and mix well.

6. Cover with a clean kitchen towel and let it rise for 1 hour in a warm place. It will grow into double its size.

7. Form into 12-13 rolls, cover and let it rest for 20 minutes.

8. Brush with egg white and sprinkle some rolled oats on the rolls for glazing.

9. Bake for 15 minutes at 200 degree celsius or until golden.

Storage:

Store well in freeze for up to 3 months. Store in fridge for 5 days.

References:

https://www.dk-kogebogen.dk/opskrifter/20048/5-korns-boller
http://www.madtanterne.dk/grovboller/

1. In a pot, add the whole grain mix (except pumpkin seeds)

and water.

2. Bring to boil and boil for 2-3 minutes, and set aside to let it cool down to lukewarm temperature and for the grains to absorb the water.

3. Add olive oil and mix well.

Add sugar and mix well.

 Add salt and mix well.

 Add buttermilk and mix well.

 Add yeast and mix well.

Transfer to a stand mixer

4. Add in the flour gradually and mix under low speed for 5 minutes until a dough is formed. 

5. Add pumpkin seeds and

mix well.

The dough should be tacky, firm and soft, but not sticky. Alternatively, mix and knead into a dough by hand.

6. Cover with a clean kitchen towel and

let it rise for 1 hour in a warm place. It will grow into double its size.

7. Form into 12-13 rolls, cover and let it rest for 20 minutes.

cover and let it rest for 20 minutes.

8. Brush with egg white and

sprinkle some rolled oats on the rolls for glazing.

9. Bake for 15 minutes at 200 degree celsius or until golden.