Vegetable bread rolls
Clara keeps a firm record of the sisters’ vegetable drawer, so nothing is wasted. Often, the sisters use leftover greens for these lovely vegetable bread rolls. The sisters recommend using carrots, courgette, spinach, pumpkin, or beets. “The only limit is your imagination,” Clara says.
Melt the butter in a pot and pour in the milk. Add the yeast when it is warm. Add honey and salt.
Pour the mixture into a mixing bowl and add flour little by little. Knead or stir until the dough is flexible.
Leave the dough to rise for 30 minutes.
Rinse and chop your vegetables neatly. Wring off the liquid if there is a lot of it.
Turn the dough out onto a floured surface. Make a well in the dough. Beat the egg into the well and add the vegetables.
Use a spatula to chop and mix egg and vegetables into the dough.
Leave the dough to rise for another 45 minutes. Turn on the oven at 200 degrees Celsius.
Shape approximately 14 rolls and place them on a baking sheet. Bake for 12-15 minutes.
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Yeast50.0 g
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Milk2.5 dl
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Melted butter0.5 dl
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Salt2.0 tsp.
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Honey2.0 tbsp.
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Flour500.0 g
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Egg1.0 pcs.
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Vegetables – such as spinach, carrots, courgette, or beets100.0 g