Rose Bread Rolls


I post these semi wholewheat rose flavoured bread rolls. They are made of half white flour and half “rougher” flours. Instead of water I used rose tea (those of the Yogi Tea), highly concentrated. They’re rolls with a compact crumb and a sweet-spicy flavor, and are best accompanied by some jam, malt or soft soft ricotta chees (tonight, for instance, I’ve had them with ricotta cheese). They’re ven better heated a bit before serving.

250 gr of wheat flour (and Kamut)
125 gr whole wheat flour
125 gr buckwheat flour
12 gr of spelt sourdough
300 ml of water
3 packets of Tea Rose Yogi Infuse
1 tablespoon barley malt
1 tablespoon sesame oil

It’s better to prepare first the infusion, with 350 ml of water and 3 sackets. Once the tea has become lukewarm, I used the infusion instead of water, and I prepared the dough as usual. I let it rise for a long time, at least 3/4 hours. I picked from the leavened dough some “pellets” that I put in baking molds, slightly oiled. I let them rise again and I baked at 200 degrees for half an hour; then, another ten minutes at 180 degrees (but do accordingly to the power of your oven).

Chef: Giuditta from VeganBlog

  1. EleonoraNW3 21 September 2010 at 13:25

    These are truly interesting!!! I love them! I’m thinking about some biscuits made in the same way, or a tart

  2. ascanio 27 September 2010 at 15:45

    Never heard of kamut. What’s that?

  3. Pizza pie 28 September 2010 at 07:12

    It’s a flour with the copyright ! 😆

    Nice shape ! Wow !

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