Description
Fragrant, delicate, rye rolls, which are quite easy to prepare.
Ingredients
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Water
500 ml
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Yeast
1 pack
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Sugar
1 Tbsp
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Salt
1 tsp
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Rye flour
500 g
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Flour
-
Butter
50 g
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Onion
1 piece
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Cheese
100 g
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Vegetable oil
-
Flakes cereal
3 Tbsp
Cooking
In warm water add yeast, stir well.
Add the sugar and leave in a warm place for 15 minutes, to test the response of yeast. If foamed, so all good.
Add rye flour. Sure it sifting.
Stir. The consistency will be soft but not quite liquid. Add the wheat flour, adding it gradually, mixing go.. How much wheat flour I can't say for sure, because flour is different. Look at the test. It should stay soft, don't worry about the flour, it is better then when vimeca on the table to add.
Add the butter, melted.
And add the cereal. I specifically added them at this moment. If you add before they are completely melted, and I wanted to keep the texture.
If necessary, add more wheat flour. When the dough becomes difficult to mix in the bowl, knead it on the table, adding a little flour. The dough should be elastic, and quite soft. Stick to the hands it will be a little bit of rye flour is quite sticky. Knead for 10 minutes, then collect the dough into a ball and leave to rise in a warm place. What time, I will not say, as the temperature and the yeast is all different, it just has to increase in volume.
Cut onion into cubes and fry in vegetable oil.
Cheese RUB on a small grater.
When the dough has risen, spread it on the table, greased with vegetable oil, obtinem a bit. Spread fried onions. Gotta bring it into the batter, Almina several times.
Forming rolls, putting in the center of the cheese. Spread on a baking sheet, greased with vegetable oil. Buns I formed also coat hands with vegetable oil.
From the top you can also sprinkle a little cheese. Bake in preheated to 190 degrees oven until ready. I have baked 40 minutes. In the oven, under the pan, I put a bowl of hot water.
Let cool on wire rack. Served with soup, cabbage soup, soup or just bread.
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