This recipe is adapted from Arla's recipe. The main differences are that I reduced the plain white flour, added more graham flour/wholewheat flour, olive oil, egg, sunflower seeds, flax seeds, chia seeds and honey.
Makes 24 bread rolls
Ingredients:
1. 10g yeast
2. 3 TBS honey
3. 450ml cold fresh milk
4. 300ml buttermilk, natural skyr or natural yogurt 0.1% fat
5. 50ml olive oil
6. 1.5 tsp salt (7.5g)
7. 1 apple grated (aprox. 100g)
8. 1 carrot grated (approx. 75g)
9. 1 egg
10. 200ml sunflower seeds (2 dl) (approx. 120g)
11. 50ml (a handful approx. 30g) flax seeds (optional)
12. 50ml (a handful approx. 30g) chia seeds (optional)
13. 200ml (approx. 60g) oats
14. 200g Graham flour
15. 500g flour
16. Pumpkin seeds as desired for sprinkling on top of the dough (approx. 60-180g as desired) (You can also use oats instead)
Directions:
1. In a big bowl, add yeast, honey and fresh milk and mix well.
2. Add buttermilk (or skyr or natural yogurt), olive oil, egg and salt and mix well.
3. Add Graham flour, grated apples, grated carrot, oats, sunflowers seeds, flax seeds and chia seeds and mix well.
4. Add flour and mix well. The dough should be quite wet and sticky, but hold its form and not runny.
5. Sprinkle pumpkin seeds as desired on top of the dough, cover and leave it in the fridge overnight.
6. The next morning, pre-heat the oven to 250 degree Celsius with an extra baking tray at the bottom.
7. Use a spoon to scoop the dough and form into buns on a baking tray laid with baking paper.
8. Place the tray into the oven and pour a glass of water into the empty baking tray. Below is a video demonstrating it.
9. Bake for 10-15 minutes until the buns turn golden.
Video Demonstration:
Additional Information:
While white flour bread rolls are tasty, but they are pretty much empty calories void of much nutrients. Our kids can be quite picky at times, thus I wanted their snack/food to be packed with as much nutrients as possible, so that if they only eat the bread rolls without eating any other main course, I will still rest easy. These bread rolls contain protein and calcium from the milk and buttermilk, the vitamin Bs from the egg and fiber from the carrot. The carrot also gives the bread rolls the natural sweetness and helps to make the bread rolls moist. The sunflower seeds, flax seeds and chia seeds are all jam packed with nutrients and good energy source. While the original recipe doesn't call for any oil, adding olive oil enhances the texture and taste, and yet is a good fat source, unlike butter.
The dough should be quite wet and sticky, but hold its form and not runny. In general, if baking using white flour, the ratio of liquid to flour is 1:2. If using wholewheat flour, the liquid to flour ratio is 3:4. You can use grated carrot, squash, etc. instead of apple. If you don't have the time to leave the dough to rise overnight, you can leave it in room temperature to rise for 3-4 hours.
You do not have to use an electric mixer. The dough is very forgiving and can be easily combined using a ladle or spoon. But since I have an electric mixer at home, I am using it.
Hope your children and teenagers will like them as much as mine do :-)
Arla's ingredients are listed below just for my own record:
1. 500g flour
2. 200ml (100g) wholewheat flour
3. 400ml (125g) oats
4. 10g yeast
5. 500ml cold water
6. 300ml natural yogurt
7. 100g carrots grated
8. 1.5 tsp salt
9. 200ml sunflower seeds
References:
In a large bowl or electric mixer, add 10g of yeast.
Add 3 tablespoons of honey.
Add 50ml of olive oil.
Add 450ml of fresh milk.
Add 1 egg and mix well.
Add 1.5 teaspoon salt.
Weight of 1 apple 112g.
I use my favorite mini-food processor to grate the apple.
Add the grated apple (approx. 100g) into the mixer.
Add 1 carrot grated (approx. 75g).
Add 300ml of buttermilk.
Add 125g of oats.
Add 200 ml of sunflowers seeds (approx. 120g)
Add 200g of Graham flour.
Add 50ml of flaxseeds (optional)
Add 50ml of chia seeds (optional)
Add 450g of flour.
Now it's done :-) The dough should be quite wet and sticky, but hold its form and not runny.
Sprinkle pumpkin seeds as desired on top of the dough (approx. 60-180g as desired)
Cover and store overnight in the fridge.
7. Use a spoon to scoop the dough and form into buns on a baking tray laid with baking paper.
Brush it with a bit of egg (optional)
Place the tray into the oven and pour a glass of water into the empty baking tray.
Bake for 10-15 minutes until the buns turn golden.
The bread rolls are done :-)
Let them cool down a little.
Enjoy :-)
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