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
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
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.