How would you like
to start the day with warm freshly baked parsnip rolls during the
holiday season? These rolls are very easy to make and with that root
vegetable addition they have such a seasonal feel about them. I
wanted to try something else after having made carrot rolls for so
many times, and I was actually quite happy with the result, as
parsnip also goes very well indeed in spelt rolls.
This recipe makes about 6 rolls.
1 parsnip
1 tbsp dry yeast
150 ml lukewarm
water
6 dl spelt flour
1 tsp salt
1 tbsp sugar
2 tbsp olive oil
Poppy seeds
Peel and grate the
parsnip.
Mix the dry yeast
with the lukewarm water and add the grated parsnip to it.
Mix the dry
ingredients: spelt flour, salt and sugar.
Then add the
parsnip mix to the flour and knead.
Pour the olive oil
on the top and knead a bit longer.
Let the dough rise
in a warm place for about one hour.
Shape rolls from
the dough and let them rest on a baking tray under a teatowel for
further 30 minutes.
Brush the rolls
with water and sprinkle poppy seeds on the top.
Bake them at 220C
for about 15 minutes until they are fully baked.
Let them cool a
bit and then enjoy with butter and/or cheese.
Your VegHog
No comments:
Post a Comment
Thanks for reading! I would very much appreciate any comments or suggestions from you.