Recipe with honey
Rapeseed Honey Buttermilk Bread Rolls
The creamy, mild rapeseed honey from SUMMSTOFF gives the dough a delicate sweetness and ensures a lovely, moist crumb.
⏱ Prep 25 min · Cook/bake time 20 min · Total 45 min · 8 servings
Ingredients
- 500 g wheat flour type 550
- 250 ml buttermilk
- 50 ml lukewarm water
- 2 tbsp rapeseed honey from SUMMSTOFF
- 1 sachet dried yeast
- 40 g soft butter
- 1 tsp salt
- 1 egg for brushing
Method
- Stir the yeast with the lukewarm water and the rapeseed honey and leave for 10 minutes.
- Put the flour, salt, buttermilk, the yeast mixture and the soft butter in a bowl and knead for 8 minutes into a smooth dough.
- Cover the dough and leave it in a warm place for about 60 minutes until it has doubled in size.
- Knead the dough through, divide into 8 pieces and shape into rolls. Place on a tray lined with baking paper.
- Cover and leave to rise for another 20 minutes. Preheat the oven to 200 °C conventional (top/bottom heat).
- Brush the rolls with beaten egg and score if desired.
- Bake for about 18–20 minutes until golden brown and let cool on a rack.
Nutritional values per serving (approx.): 288 kcal · Fat 5 g · Carbohydrates 49 g · Protein 8 g
Tip: For a crispier crust, place an ovenproof dish of water on the bottom of the oven.
Honey used: View rapeseed honey in the shop →