Garlic and poppyseed rolls

Garlic and poppyseed rolls

Total: 2 hr 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 240 kcal
, Fat: 11 g
, Carbohydrate: 26 g
, Protein: 7 g

Ingredients

12 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

Dough

500 g light spelt flour
3 tbsp blue poppy seeds
1 ½ tsp salt
½ cube yeast (approx. 20 g), crumbled
3 dl water
2 tbsp olive oil

Rolls

60 g butter, soft
50 g grated Gruyère
3 garlic cloves, pressed
1 bunch chives, finely chopped
20 g butter, melted, left to cool
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Utensils

For a baking tin approx. 2 litre capacity, greased

How it's done

Dough

Mix the flour, poppy seeds, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Rolls

On a lightly floured surface, roll out the dough into a rectangle (approx. 40 x 50 cm). Mix the butter with the cheese, garlic and chives, spread on top of the dough leaving a border of approx. 1 cm all around. Roll the dough up from the long edge. Without exerting any pressure, cut the dough into pieces approx. 4 cm wide using a bread knife. Place the rolls next to each other in the prepared tin, cover and leave to rise for approx. 30 mins. Brush the rolls with the butter.

Bake

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, allow to cool a little then remove from the tin.

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