Bread rolls for soup - Recipes

Bread rolls for soup

Roughly 14 rolls
Bread rolls for soup
Rating: (0ratings)


25 g fresh yeast
300 ml lukewarm milk
2 tbsp oil
1 tsp salt
1 tbsp Dansukker Cane Sugar
1 egg, lightly beaten
700-800 ml flour

1 onion
1 tbsp margarine
1 garlic clove, crushed
100 g fresh spinach
200 ml cheese, grated

Crumble the yeast into a mixing bowl. Add milk, oil, salt and sugar. Stir until the yeast has dissolved. Add the egg.

Work in the flour a little at a time until the dough stops clinging to the sides of the bowl. Cover with a tea towel and leave to rise for 30-45 minutes.

Knead the dough on a lightly floured surface until smooth and supple. Roll into a rectangle measuring 35 x 50 cm. Spread with the onion and spinach filling, sprinkle the cheese on top and roll into a long sausage shape.

Cut the roll into pieces 3-4 cm thick and put in baking cases. Cover with a tea towel and leave to rise for about 40 minutes.

Bake low down in the oven for about 15 minutes at 225°C. Cool on a rack. Serve the bread rolls newly baked.

The recipe was made by