Hege's Whole Grain Rolls (12 pieces)

Whole grain rolls made with whole wheat, simple, nutritious, and ideal for both breakfast and lunch. These rolls are made with a combination of stone-ground wheat flour and whole grain flour, providing both great flavor and a coarser texture. The mild sweetness from the syrup and the addition of extra coarsely ground wheat grits give the rolls extra moisture and rich flavor. With a crispy crust and soft center, these whole grain rolls are a nutritious and flavorful alternative to everyday bread.

• 75 g wheat grits, extra coarsely ground + 2 dl water
• 300-350 g stone-ground, finely sifted wheat flour
• 100 g stone-ground, whole grain flour
• 1 packet dry yeast
• 1.5 tsp salt
• 2 dl water
• 1 tbsp syrup
• 1 egg
• 2 tbsp rapeseed oil

1. Start by boiling the grits and water and let it simmer for about 3 minutes. Allow to cool to room temperature.
2. Place all the dry ingredients in a mixing bowl. Reserve some of the wheat flour to adjust the dough as needed.
3. Then add the grits, water, syrup, and egg, and knead for 10 minutes.
4. Add the oil and knead further for 5 minutes.
5. Cover and let the dough rise for 1.5 hours.
6. Shape into 12 rolls and place them on a baking sheet lined with parchment paper.
7. Cover and let rise for another 30 minutes.
8. Brush with water and sprinkle with whole grain spelt flour.
9. Bake on the second lowest rack in the oven at 220°C for 12-14 minutes.

These whole grain rolls are healthy, filling, and perfect for any meal of the day.