KÄLLARFRANSKA – 24 rolls

Källarfranska – 24 Rolls

Ingredients

• 14 g active dry yeast
• 500 g (500 ml) water
• 1 tbsp butter
• 12 g (2 tsp) salt
• 200 g rye flour
• 600 g wheat flour

Instructions

1. Warm the water to 30°C.
2. Mix the yeast with half of the wheat flour and let it stand for 10 minutes.
3. Add the water, butter, salt, rye flour, and the remaining wheat flour.
4. Knead the dough until it becomes smooth and elastic.
5. Dust the dough lightly with flour and let it rise for about 30 minutes.
6. Sprinkle the work surface with flour and knead the dough again until it no longer sticks.
7. Divide the dough into four parts and roll each one into a long rope.
8. Cut each rope into six pieces. Dust the pieces with flour, fold them in half, and place them on a baking sheet.
9. Cover with a kitchen towel and let rise for about 30 minutes.
10. Bake at 225°C for about 10 minutes, until the rolls are lightly browned