This recipe is a recipe from Arla (see below video). The main differences are that I reduced the plain white flour, added more graham flour/whole wheat flour, olive oil, egg, sunflower seeds, flax seeds, chia seeds and honey.
Makes 15 bread rolls
It has grown into double its size in the morning.
Makes 15 bread rolls
Ingredients:
1. 10g fresh yeast
2. 10g grove sea salt (2 tsp) (1,7% of flour weight)
3. 500ml cold distilled water (cooled boiled water)
4. 300ml A38 natural yogurt (76% of flour weight)
5. 125g (4 dl) rolled oats
6. 125g (2 dl) Salling wholewheat flour (33% of total flour weight)
7. 60g (1 dl) sunflower seeds
8. 100g (1 large carrot) grated, grated squash or grated apple
9. 500g Salling organic wheat flour
10. 200ml blending of seeds: pumpkin seeds, sunflower seeds, chia seeds, flaxseeds, sesame seeds (optional: for sprinkling on top of the dough (approx. 60-180g as desired) (You can also use oats instead)
Directions:
1. Place water, yogurt, yeast, grated fruit and/or vegetables, rolled oats, whole-grain flour, and sea salt in a bowl and mix well.
2. Add wheat flour and mix the dough thoroughly using a wooden spoon—the dough should be moist.
3. Sprinkle the seeds over the top of the dough. Cover the bowl (e.g., with a lid or a plastic bag) and place the dough in the refrigerator overnight or for at least 8 hours.
4. Turn on the oven and place a roasting pan on the bottom rack to heat up.
5. Once the oven is hot: Dip a tablespoon in water and shape the desired number of rolls by placing mounds of the soft dough onto a baking sheet lined with parchment paper.
6. Immediately place the rolls in the oven (otherwise they will deflate) and pour approximately 1 dl of water into the hot roasting pan at the bottom of the oven. Close the oven door immediately to trap the steam inside.
7. Bake the rolls for 15–20 minutes at 250°C (fan-assisted); the steam makes them extra crispy, so ensure the oven door remains closed throughout the baking process. Transfer the hot rolls to a wire rack and let them cool.
8. Save the remaining dough for the next day, or bake another batch of rolls with the rest of the dough.
Video Demonstration by Arla:
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 it should hold its form and not runny. If your rolls flattens out, it means you have added too little flour. Adjust with more flour bit-by-bit. You can use grated apple, squash, etc. instead of carrot. I tend to use half a portion of carrot and 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 and it will double in size within that time.
You do not need an electric mixer for this, as there is no kneading required. 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 just using it.
You can use water instead of distilled water. I am using distilled water because the Danish water is hard. Thus, using distilled water which is softer, and gives a better result.
I recommend using sea salt, as it gives a better chewy result than table salt, since table salt is usually enriched with iodine, which makes the bread rolls a tiny bit less chewy.
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 (approx. 1.5 carrots)
8. 1.5 tsp sea salt
9. 200ml sunflower seeds (approx. 120g)
References:
Salling organic wheat flour available from Føtex supermarket
Salling wholewheat flour available from Føtex supermarket
A38 Natural Yogurt 0.4% fat
In a large bowl or electric mixer, add 10g of fresh yeast.
Add 10g sea salt.
Add 1 large carrot (grated) 100g.
Add 300ml of A38 natural yogurt and 500ml of distilled water (cooled boiled water)
Add 125g of rolled oats.
Add 50ml of flaxseeds (optional)
Add 200g of Graham flour or Olands wholewheat flour.
Add 500g of flour.
Add 60g (1 dl) sunflowers seeds.
Now it's done :-) The dough should be quite wet and sticky, but hold its form and not runny.
Sprinkle 200ml of pumpkin seeds, sunflower seeds, sesame, chia seeds and/or flax seeds as desired on top of the dough, cover and leave it in the fridge overnight.
Cover and place overnight in the fridge.
Place in the oven and pour a glass of water into the empty baking tray.
Bake for 20 minutes until the buns turn golden.
The buns are done :-)
