Description
Very tasty, fragrant rye rolls. Perfectly complement your lunch or dinner. The aroma of hot rolls so that it seems everything eats non-stop, well, taste: to say delicious would be an understatement!
Ingredients
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Rye flour
350 g
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Bran
70 g
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Yeast
8 g
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Water
200 ml
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Salt
0.5 tsp
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Leeks
0.333 piece
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Cheese
60 g
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Dill
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Oregano
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Black pepper
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Ginger
Cooking
Mix the sifted flour with bran.
Do deepen, add to the salt and the yeast diluted in a glass of warm water, knead the dough and leave to rest.
Make filling: finely chop the leeks (can substitute green onions or, in extreme cases, to take the dry onion). Here is the leeks gives a special aroma and taste (I do not know how others will be); add finely chopped dill, cottage cheese (sprinkle with salt if the cheese is fresh); pepper, add preservatives to taste (I prefer ginger), and all mix well.
Make harness out of the dough and cut into equal parts. Take a piece of dough and roll out somewhere in the 3-5 mm, put inside the filling,
Tightly wrap the rolls, zasiyaet region. When all the rolls are ready (by the way I still lepeshechki made for variety), put them on a greased baking sheet, make slits, using a brush, wetting the dough with water (to make the crust turned out beautiful and crispy). Generously sprinkle with oregano!
Put in a preheated 190 degree oven and bake for 30 minutes (time may vary depending on oven). Within the first 10 minutes be sure to sprinkle the rolls again with water that will make them even more browned and crispy. Get, brew gulls, and enjoy the taste and aroma of freshly baked bread rolls.
I always avoided baking with yeast, but these rolls I could not ignore. If you don't have rye flour, replace with whole grain or wheat, and can mix several types of flour. Bon appetit!!!
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