Lye rolls

Lye rolls

Total: 1 hr 20 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / piece: 190 kcal
, Fat: 2 g
, Carbohydrate: 34 g
, Protein: 7 g
These rolls are wonderfully soft on the inside and have a beautiful brown crust. The spelt flour gives them an incredibly light and airy texture. Simply pop these rolls back in the oven the following day for a freshly baked taste!

Ingredients

5 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Yeast dough

260 g spelt flour
1 tsp salt
1 tsp cane sugar
7 g dry yeast
1 ½ dl water, lukewarm
1 tsp coconut oil

Baking soda solution

2 tbsp water, boiling
10 g sodium bicarbonate
½ tsp sea salt
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How it's done

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Yeast dough

Mix the flour, salt, sugar and yeast in a bowl. Add the water and oil, mix. Cover and leave to rise at room temperature for approx. 30 mins. Divide the dough into 5 portions, shape into balls, snip the tops with scissors. Spread onto a baking tray lined with baking paper.

Baking soda solution

Combine the water and baking soda, brush the rolls with the solution, sprinkle with sea salt.

To bake

Approx. 20 mins. in the centre of an oven preheated to 200°C.

Good to know
Note: These rolls are best eaten lukewarm.
Tip: Use 1 tbsp. of sunflower oil instead of 1 tbsp. of coconut oil.

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