Breakfast Rolls for Early Birds

Breadrolls have been on the list of things that I have been wanting to make recently, and I came across this recipe on a Norwegian website that sounded really good: using seeds, millet and linseeds as well as flour to add a bit of texture to them.
In the process of making these though, I was surprised that the dough just turned out like a sticky mixture, not far away from the ones used when making cupcakes. I added a little more flour than the recipe stated, but I reckon that is all up to yourselves what you want to use.

Breakfast Rolls for Early Birds
(Makes 12 in a cupcake tray, 300 calories each)

100 ml orange juice
400 ml water
7 g dry yeast
4 tbsp sunflower oil
50 g linseeds
50 g millet
1 tsp salt
500 g wholemeal flour
100 g rough oats
about 300 g plain flour
Pumpkin seeds for topping (I used mixed seeds)

- Heat the juice and water up so that it's lukewarm. Pour into a bowl and add yeast along with everything but the plain flour and the pumpkin seeds. Combine well. As you can see it turns out a bit mushy.

- Now add the plain flour, and if the mixture is still looking a little too moist for your liking, add a bit more flour, millet, oats, or a combination of these. I did the latter, approximately maybe a handful of each.

- Use the plug for the sink, and pour in some cold water, along with some boiling water, so that it is hot, but you can still put your hand in it. Cover the bowl with a towel, and sit it in the sink for half and hour to an hour, giving the mix time to rise and get nice and airy, about twice the size.

As you can see, the "breadroll" mixture did not look too convincing to me before they went in the oven!

- Turn the oven up to 200-225°C. Oil the cupcake trays and divide the mixture between them using a tablespoon. Top with some pumpkin seeds, or other seeds you might have handy, and pop them in the oven for about 20-25 minutes. I turned the temperature down to 200°C halfway through, and popped the grill on number 2 to they would get a nice golden colour. With a knife, check if the rolls are ready, if there is dough on the knife when you take it out, it still needs a few minutes.

- Take them out of the oven and leave to stand for a few minutes, before taking them out on a rack to cool slightly. Enjoy with any filling you like!

Original source:
http://www.kakemonsen.no/sider/vis.asp?id=1525

- Jules