13 September 2013

Swede and seed rolls

Now this is what I call a rustical and autumnal and even a very healthy meal. These are quite basic seed rolls with some added grated swede. Adding vegetables to bread is always fun and makes such a tasty result. These are also extremely easy ta make, no heavy kneading is required!

Ingredients for about 15-16 rolls

300g grated swede
800ml wheat flour
5dl water
25g yeast
2dl oat and barley flakes
2dl mixed seeds (poppy, sunflower etc.)
1dl flaxseed
1dl margarine
3tsp salt
2tsp sugar


Dissolve the yeast in lukewarm water. Melt the margarine and grate the swede. Add the grated swede, the seeds, the flakes, salt, sugar and the melted margarine to the yeast water.

Slowly add the flour to these ingredients while mixing. Once you have an even dough let it rise under a teatowel for about 30 minutes. Shape small rolls of the dough and place them on a greased baking tray. Let them rise again under a teatowel.

Before baking brush the rolls with water and sprinkle some seeds and oat and barley flakes on them. Bake them at 190C for about 30-40 minutes.

Enjoy the fresh rolls just with butter and cheese or use them as burger rolls. I loved having these as little breakfast rolls on the next day.

Stay hungry!

Your VegHog

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