What could be
better than some freshly baked rolls on a Sunday, especially in this
cold weather. I can't think of many things, so I started the day
baking.
I made some basic
rolls with red lentils. I got the idea from a Finnish bread that is
made with lentils, and thought that it would be nice to try making my
own. I used a simple cup measuring system, so the recipe is really
easy to follow. This recipe makes about eight rolls, depending on the
size of course. Have a look below how I made them.
Red lentil rolls
Ingredients
½ cup red lentils
3 cups wheat flour
1 tbsp dry yeast
1 tsp salt
3 tbsp sunflower
seeds
1 cup lukewarm
water
3 tbsp vegetable
oil
1 tbsp poppy seeds
Method
Cook the lentils,
drain and let them cool down after the cooking.
Combine the dry
ingredients of the dough first, and then add the water, lentils and
oil.
Knead into an even
dough. Add more either flour or water, if needed.
Let the dough rise
for about one hour.
Shape rolls from
the dough and put the poppy seeds on top.
Bake the rolls at
220 C for about 10 minutes or until done.
They are best
enjoyed fresh.
I'm sharing the
recipe with My Legume Love Affair #124 that I'm hosting this
month. My Legume Love Affair was originally started by Susan
from The Well Seasoned Cook and is now hosted by Lisa from
Lisa's Kitchen.
Your VegHog
I must try these bread rolls, so healthy! I have been very lazy recently, my friend gave me a bread machine she didn’t use it any more so I haven’t made my hands dusty ever since :)
ReplyDeleteWeather is windy and cold here in south England , we took the children to see world ( indoor place ) I am cooking spinach & rice pajela style with whole eggs on the top + soup in a slow cooker + ciabatta bread from bread machine. Happy Sunday to you xx
Your cookings sound just lovely, I'm sure they were all tasty!
DeleteMy goodness. The addition of lentils here is fantastic. These would go so well with a bowl of hearty soup! Nothing like the smell of freshly baked bread, biscuits and rolls.
ReplyDeleteBy the the way, great idea to share with MLLA. Thanks again for hosting this month. And I always love when you share your recipes.
DeleteThanks a lot, I'm glad you like them! They would be great with a soup indeed, maybe even a lentil soup! :)
Deletewow I always love your bread baking and this is a really great recipe - wonder if I could do some secret addition of lentils for the fussier ones around me
ReplyDelete