Sweet rolls with honey and durum wheat, perfect for breakfast with cheese or jam.

Ingredients

  • 250 g cold water (2.5 dl)
  • ½ tsp dry yeast
  • 1 tsp salt
  • 30 g honey
  • 50 g durum wheat flour (durumvetemjöl) (83 ml)
  • 350 g special wheat flour (vetemjöl special) (6 dl)

Instructions

  1. Weigh up the water in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes.
  2. Mix the ingredients by hand using a spoon, spatula, or dough scraper. You can run the dough in a mixer, but it’s not necessary. The important thing is that everything is mixed thoroughly. Make sure no flour is left dry and unmixed.
  3. Let the dough rest at room temperature in a bowl covered with plastic for 12–14 hours.
  4. Set the oven to 230–250°C, convection.
  5. Place a tray in the middle of the oven and place another tray at the very bottom of the oven (it will protect the oven when you later throw water into it).
  6. Tip the dough out onto a surface floured with durum wheat.
  7. Stretch the dough into a rectangle. Divide it first lengthwise so you get 2 long narrow pieces. Divide each piece into 4, so you get 8 rolls.
  8. Take out a piece of parchment paper and place the rolls on it. Dust lightly on top if you want.
  9. Remove the tray when the oven is hot, and pull the parchment paper with the rolls onto the hot tray.
  10. Bake the rolls in the middle of the oven for 12–13 minutes. Let cool slightly before cutting into them.

Source: Maria Blohm, Långjäst och lättbakat