Breakfast rolls with sunflowers
Preparation
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Slightly heat the water and milk.
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Add dry yeast and sugar cubes and let stand covered for about 20-30 minutes. Liquid begins to "foam" - the yeast is activated and the sugar consumed.
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Quickly mix the remaining ingredients with the mixer to the yeast mixture.
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Divide the mixture into 6 portions and quickly form them into rolls WITHOUT kneading.
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Place on a baking tray lined with baking paper and cover.
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Let rise in a warm place for 40 to 60 minutes, brush with a little melted margarine and sprinkle with sunflower seeds if desired.
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Bake at 180°C convection oven for about 25 minutes.
Tip: Smaller portions just next to each other, placed in a tart pan, makes the familiar "rosette bread."
Ingredients
| Ingredient | Quantity |
|---|---|
| KetoFlour, Kanso | 250 g |
| Milk | 150 ml |
| Water | 200 ml |
| Dry yeast | 1 pck. |
| Lump sugar (necessary to activate the yeast - is completely consumed by the yeasts!) | 2 piece |
| Salt | 1 TSP |
| Keto Margarine, Kanso (melted) | 10 g |
| Sunflower seeds | 60 g |
| Bamboo fibers for shaping the buns | some |
Nutritional values
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 1535 | 57,0 | 98,4 | 45,0 | 1:1 | 6 piece |
| 256 | 9,5 | 16,4 | 7,5 | 1:1 | 1 piece |
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