Danish Rugbrod Rolls Recipe

Name: Danish Rugbrod Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/16 tablespoons fresh yeast; 1 1/4 cups water lukewarm; 1 1/4 cups seeds crushed rye; 6 3/4 tablespoons sunflower seeds; 1 bottle beer Danish amber, 2.5% alcohol; 1 1/4 cups yogurt; 1 teaspoon salt; 5 7/8 cups rye flour; 1 5/8 cups all-purpose flour; oats for decoration

Servings: persons

2 1/16 tablespoons fresh yeast
1 1/4 cups water lukewarm
1 1/4 cups seeds crushed rye
6 3/4 tablespoons sunflower seeds
1 bottle beer Danish amber, 2.5% alcohol
1 1/4 cups yogurt
1 teaspoon salt
5 7/8 cups rye flour
1 5/8 cups all-purpose flour
oats for decoration

1
In a bowl combine the yeast and warm water, stir to dissolve the yeast.
2
Add the rye seeds and let stand for 6 hours.
3
Add sunflower seeds, beer, yogurt, salt, and flours, and knead in the food processor for 10 minutes.
4
Let the dough rest, covered with a cloth for at least 40 minutes.
5
Refrigerate overnight.
6
The next day, preheat the oven to 180 degrees Celsius.
7
Make 12 balls of dough, roll them in your hands to get a slightly more elongated shape then roll them in the oats.
8
Arrange rolls on a baking sheet lined with parchment paper.
9
Bake for 30 minutes.

1011

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/16 tablespoons fresh yeast, 1 1/4 cups water lukewarm, 1 1/4 cups seeds crushed rye, 6 3/4 tablespoons sunflower seeds, and more.

Yes, Danish Rugbrod Rolls falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Danish Rugbrod Rolls

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