Buttermilk rolls with sesame seeds
Mild, soft, and fluffy rolls with buttermilk and sesame. They stay fresh for several days and are very easy to make. This recipe does not meet the Whole Grain Logo requirements, but it is an opportunity to include more whole grains in everyday meals. The recipe was developed by Coop.
Ingredients
- 10 g Yeast
- 4 dl buttermilk
- 1 dl lukewarm water
- 2 tbsp sesame seeds
- 1 tbsp sugar
- 1 tsp salt
- 200 g Whole wheat flour
- 400 g wheat flour
Instructions
- Dissolve the yeast in water and buttermilk in a mixing bowl.
- Add sugar, salt, and sesame seeds to the bowl along with about half of the flour and stir well.
- Add the rest of the flour gradually, making sure the dough is moist but not too runny.
- Cover the bowl with a lid and place it in the fridge overnight or for at least 8 hours.
- Preheat the oven to 200°C convection.
- Gently stir the dough, and using two tablespoons, drop about 12 mounds of dough onto a baking tray lined with parchment paper.
- You can optionally shape them a bit with damp hands and sprinkle sesame seeds over them.
- Place the baking tray in the middle of the oven and bake the rolls until golden for about 16-18 minutes.
- Let the rolls cool slightly on a cooling rack before serving.
Tip
- The rolls are perfect for lunchboxes, afternoon snacks, and the breakfast table.