Breakfast rolls with dried fruits and walnuts. Morgenboller med tørret frugt og valnødder




prepare the dough the night before, and enjoy freshly baked rolls in the morning.


gør dejen klar om aftenen og nyd friskbagte boller om morgenen


18-20 rolls:

25 g dry yeast

1 liter luke warm water

20 dried apricots or 10 dried figs. cut them into pieces.

100 g. chopped walnuts

2 tbsp ground coriander or fennel seeds

1½ tsbp salt

400 g graham flour

250 g rye flour

400 g wheat flour

3 tbsp sunflower or olive oil

in the evening:

  • disolve yeast in water
  • add dried fruits, walnuts, coriander/fennek, salt and graham flour
  • stir
  • add rye flour
  • gradually add wheat flour
  • add oil
  • place the bowl in a fridge over night

in the morning:

  • heat the oven to 250 celcius. leave the trays in the oven. Place a tray with water on the bottom shelve.
  • place spoonfulls of the cold dough directly on the hot trays (use baking paper)
  • bake for 15 min
  • let them cool on a baking tray


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