Wheat Gruel Rolls in a Baking Tray

There's something truly special about juicy, homemade rolls, especially when they get a little extra substance and flavor from wheat gruel. These rolls are easily baked in a baking tray, making them perfect for busy weekdays and cozy weekend breakfasts. The result is soft, airy rolls with a slight nutty flavor and extra moisture.

Gruel:

• 125 g wheat gruel
• 3 dl water

Dough:

• 750 g all-purpose flour
• 150 g finely ground whole wheat flour
• 1 packet dry yeast
• 1 tbsp sugar
• 2 tsp salt 
• 5.5 dl water
• 55 g oil

• Bring wheat gruel and 3 dl water to a boil. Let simmer for 5 minutes. Cool completely to room temperature.
• Mix all-purpose flour, whole wheat flour, dry yeast, sugar, and salt in a stand mixer.
• Add the gruel, 5.5 dl water, and oil. Knead for about 10 minutes – the dough should be smooth and slightly sticky.
• Cover the bowl and let the dough rise for about 1 hour, until doubled in size.
• Divide the dough into 15 pieces and shape into rolls. Place them closely together in a baking tray lined with parchment paper. (42 x 29) Sprinkle a little flour on top.
• Cover and let rise for another 30 minutes.
• Bake in the middle of the oven at 225°C for about 16 minutes, until golden and cooked through.
  

Let the rolls cool slightly before serving, and enjoy them with good toppings, butter, or just as they are. They also freeze well, so you can always have fresh rolls readily available.