Home-baked wholemeal rolls from the airfryer

Name: Home-baked wholemeal rolls from the airfryer
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8 servings
Ingredients: 250 g wholemeal wheat flour; 150 g strong white flour (type 550); 1 pack dried yeast; 1 tsp salt; 1 tsp honey; 250 ml water (lukewarm); 2 tbsp rapeseed oil; 2 tbsp sunflower seeds; 1 tbsp rolled oats

A German breakfast bake that comes to the table all over the country: robust wholemeal rolls with sunflower seeds and oats, baked fresh in the basket. The crust browns deeply and tastes nutty, while the crumb stays moist and is far more full of grain than in white baking. Wholemeal dough rises less and stays firmer than white dough, and only four rolls fit side by side in the basket — in return it is hot in three minutes.

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Cook time

45 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

210 kcal

Calories

7 g

Protein

5 g

Fat

33 g

Carbs

Ingredients

For 8 servings

Estimated cost~€0.55 · ~€0.05/serving

Instructions

1
Mix the wholemeal wheat flour in a bowl with the white flour, the dried yeast and the salt.
2
Dissolve the honey in the lukewarm water, add it to the flour with the rapeseed oil and knead everything to a supple dough that comes away from the side of the bowl.
3
Cover the dough and leave it to rise in a warm place until it has visibly increased in size.
4
Divide the dough into eight equal pieces, shape them into round rolls and moisten the tops with water.
5
Mix the sunflower seeds with the rolled oats, turn the rolls in them and press the seeds on firmly. Otherwise loose seeds are blown up by the air and burn on the heating element.
6
Set the rolls on cut-to-size baking paper, cover them and leave them to rise once more.
7
Preheat the airfryer to 170 °C. Seeds and oats will not take a high heat; they are protected on the moist dough, but even so it gets no hotter than 170 °C here.
8
Set four rolls together with their baking paper in the basket in a single layer with space between them and do not stack anything; no more will fit side by side, so they are baked in two batches. The paper has to be weighed down by the dough, otherwise it is sucked into the fan. Bake at 170 °C.
9
Finish baking at 170 °C until the rolls are deeply browned and sound hollow when you tap the underside. They are not turned, because the pressed-on seeds would fall off and the soft yeast dough would collapse.
10
Leave the rolls to cool on a rack and bake the second batch in the same way.