Multi Seed Dinner Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,023 cal. | (96 %) | ||
| Protein | 78 g | (80 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 262 g | (175 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 30.6 g | (102 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 23.1 mg | (193 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 30.2 mg | (252 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 984 μg | (328 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 78.9 μg | (175 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,936 mg | (48 %) | ||
| Calcium | 449 mg | (45 %) | ||
| Magnesium | 516 mg | (172 %) | ||
| Iron | 15.9 mg | (106 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 414 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 18 ozs Pastry flour (Type 550)
- ¾ oz fresh Yeast
- ½ tsp sugar
- 1 tsp salt
- Pastry flour (for the work surface)
- butter (for the baking sheet)
- 2 Tbsps milk
- 2 Tbsps Pumpkin seed
- 2 Tbsps Pine nuts
- 2 Tbsps Poppy seeds
- 2 Tbsps Sunflower seed
- 2 Tbsps ground flaxseed
Preparation steps
Sieve the flour into a bowl, make a well in the center, crumble in the yeast and stir with the sugar, 4 tablespoons of water and a little flour from the edge of the bowl until smooth. Cover, let rise in a warm place for 20 minutes. Add the remaining flour, 1 cup lukewarm water, and the salt, knead until the dough pulls away from the sides of the bowl. Cover and let rise until doubled in bulk, about 45 minutes.
Transfer to a floured surface, knead the dough briefly, cover and let stand 15 minutes. Shape the dough into a log and pull off15-20 equal size pieces of dough. Shape into balls and put them close together on a buttered baking sheet.
Preheat the oven to 400°F.
Brush the rolls with milk, sprinkle with the various seeds pressing to adhere and bake until golden brown, about 20 minutes.
