Retarded Fermentation and filled with Graham flour.
Recipe for homemade hot wheat rolls
The day before Great Prayer Day, people eat “varme hveder” (warm wheat buns).
They naturally taste best when you make them yourself.
This version is cold fermented and contains whole wheat flour.
Read the story behind “varme hveder” and find plenty of recipes here.
Servings: Pcs
Homemade Hot Wheat Rolls
Retarded Fermentation and filled with Graham flour.
Ingredients
- 5 gram Yeast
- 250 gram Water
- 206 gram Whole Milk
- 51.5 gram Buttermilk
- 50 gram Cane Sugar
- 18 gram Cardamom
- 12 gram Salt
- 200 gram Graham Flour
- 600 gram Wheat Flour
- 50 gram Butter Room Temperature
- 2 Egg
- Milk For brushing
Instructions
Day 1
- Place water, whole milk, and buttermilk into a pot and heat to 37 degrees Celsius (99 degrees Fahrenheit).
- Pour the warm water, whole milk, and buttermilk into a mixing bowl along with yeast, cane sugar, cardamom, and salt, and dissolve.
- Mix the eggs into the yeast mixture.
- Add the Graham flour and mix it well.
- First, add half of the wheat flour and mix well.
- Now mix the soft butter into the dough before gradually adding the rest of the wheat flour.
- Turn the dough out onto the counter and divide it into 20 evenly sized parts and roll them into buns.
- Place the 20 buns with some space between them on a baking sheet with parchment paper, so they have room to grow together.
- Moisten a tea towel and cover the buns with it, then place them in the refrigerator overnight.
Day 2:
- Take the wheat rolls out of the refrigerator and let them proof for 2 hours at room temperature.
- Brush the rolls with a bit of milk before placing them in the oven.
- Bake the rolls in a preheated convection oven at 220 degrees Celsius (428 degrees Fahrenheit) for 15-20 minutes.
- Let the hot wheat rolls cool on a wire rack.
- Once they have cooled, they are ready to be cut and toasted.
