Description
Going through old recipes, I stumbled on a recipe trubnykh rolls, cut from some packaging. The recipe was the inspiration for making muffins for Breakfast.. on my way... crusty rolls with a nice greenish tinge that gave them spinach and other greens.
Ingredients
-
Flour
250 g
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Bran
3 Tbsp
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Water
150 g
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Yeast
6 g
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Olive oil
30 g
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Salt
0.5 tsp
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Sugar
1 tsp
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Spinach
50 g
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Greens
2 Tbsp
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Yolk egg
1 piece
Cooking
In warm water mix sugar and dry yeast. Cover and let the yeast come to life before the advent of foam caps.
Greens finely chop, spinach squeeze. You can take frozen spinach-it needs to boil, cool and squeeze.
Mix the flour, bran and salt.
To flour mixture add the greens and stir up, distributing the herbs evenly. To the yeast mixture, add olive oil. Combine both mixtures and mix soft, not sticky dough. The dough cover and leave in a warm place for an hour or until increased in volume by half.
Divide the dough into equal parts. I got 10 five balls weighing 55 grams. Transfer on the baking sheet, the laid baking paper. Cover and leave in a warm place for 20 minutes or until the beads increase in volume. It's time to turn on the oven to warm up t 210-220 degrees.
On future rolls will make the cuts and put some balls loose cannons egg yolk. I'm on top optionally sprinkle bran from the Mistral. Bake for 20-25 minutes or until Browning.
Scones are done. Allow them to cool slightly and serve warm for Breakfast!
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