Szybkie i łatwe bułki na śniadanie lub kolacje.  Miekke w środku, lekko maślane i dzięki dodatkowi mąki pełnoziarnistej i żytniej dośc tresciwe.

These rolls are quick and simple, good for breakfast or supper. Soft inside, slightly buttery, and filling thanks to the added wholemeal and rye flours.

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In the original recipe they are called the three seeds rolls, as three grains where used. We’ve run out of the spelt one, so we used wholemeal wheat instead.
I recommend the page from which I took this recipe. I value them as a resource, everything I have tried so far was brilliant. That’s where we took the white wheat-rye sourdough bread from, delicious.

Planning

You’ll need just a bit more than two hours. It takes one hour for the dough to rise, then shaping, 30 minutes final proofing. I recommend you turn the oven on right after shaping the rolls.

Divided dough

Ingredients

This is enough to make eight small rolls.

• 20 g fresh or 10 g dried yeast
• 1 teaspoon sugar
• 350 g plain white wheat flour
• 100 g wholemeal wheat flour
• 75 g light rye flour
• 1 teaspoon salt
• 60 g melted butter
• 300 g warm water

Preparation

1. If you’re using fresh yeast, mix it with sugar until they dissolve. If you’re using dry ones just like me, add them to flour together with sugar

2. Mix all types of flour with salt, add melted butter and yeast

3. Add warm water and knead the dough (mixer with a dough hook requires 5 minutes, by hand – 7-8 minutes). By the end of kneading the dough should still slightly stick to your hands

4. Transfer the dough into an oil-coated bowl, cover with cling film and leave in a warm place to rise for an hour or until it doubles in volume

   

   The dough

5. Divide the dough into eight roughly equal portions, form eight balls, flatten them slightly and put on a baking tray lined with baking parchment. Leave them to rise for about 30 minutes or until they grow significantly

   

   Shaped rolls

6. Set your oven to about 200 C degrees. Know your oven

7. Bake for about 30 minutes, until they turn golden

   

   Three seeds rolls

It’s that simple, really. In our case the crust has formed a bit too quickly and the crumb still kept growing so all rolls have a crack at the base. Next time we’ll use some steam when baking to avoid it. Steam makes the baked surface more flexible in the first phase of baking. After 15 minutes it would have to be removed.