Tasty Rolls

Tasty Rolls


  • 250 g flour (150 g soft spelt, 50 g integral spelt, 50 g rye)
  • 1 baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 100 ml mineral water
  • 100 ml sour milk
  • 2 tablespoons olive oil


Mix flours with other dry ingredients. Mix mineral water with sour milk and olive oil and gradually add to into dry mixture until get semi-soft dough that does not stick to your fingers. Then knead little more on a floured surface until get smooth, soft and non-sticky dough, if necessary adding more flour. Form ball and leave to rest 15 minutes. On a floured surface stretch the dough into circle and cut into 8, 12 or 16 triangles depending on the size of the rolls you want. On the wider parts of triangles put some filling (in this case mix of young creamy goat cheese, caraway in powder and little sea salt). Close the corners on the side, wrap the rolls, cover with sour milk and sprinkle with sesame. Bake at 200 degrees for about half an hour.

Tasty Rolls

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