4 December 2014

Parsnip rolls


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

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