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

Standard

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

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gør dejen klar om aftenen og nyd friskbagte boller om morgenen

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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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