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🍽️ Tomato-Herb Rolls

133 kcal · 30 min · 4 servings

Ingredients

• 0.5 cube yeast
• 300 g spelt whole wheat flour
• 1 tbsp liquid honey
• 0.5 tsp salt
• 30 g dried tomatoes (8 dried tomatoes)
• 30 g buckwheat
• 4 sprigs thyme
• 1 bunch flat-leaf parsley
• 1 bunch chives
• 50 g soft butter
• 1 tbsp milk (1.5% fat)
• pepper

Instructions

1. 1. Pour 170 ml of lukewarm water into a small bowl.
2. 2. Crumble the yeast into the water.
3. 3. Stir the mixture thoroughly.
4. 4. Cover the bowl.
5. 5. Let the yeast mixture rise for about 10 minutes in a warm place.
6. 6. Put the flour into a large mixing bowl.
7. 7. Make a well in the center of the flour.
8. 8. Add the honey into the well.
9. 9. Sprinkle the salt around the edge of the flour.
10. 10. Pour the yeast mixture into the well.
11. 11. Knead the dough until smooth and shiny using the dough hooks of a hand mixer.
12. 12. Cover the bowl with a kitchen towel.
13. 13. Let the dough rise for about 30 minutes in a warm place.
14. 14. Pour 3 tablespoons of hot water into a small bowl.
15. 15. Place the dried tomatoes in the hot water.
16. 16. Let the tomatoes soak in the water.
17. 17. Put the buckwheat into a frying pan.
18. 18. Roast the buckwheat over low heat for about 5 minutes without fat.
19. 19. Remove the pan from the heat as soon as the buckwheat smells fragrant.
20. 20. Let the buckwheat cool down.
21. 21. Wash the thyme, parsley, and chives.
22. 22. Shake the herbs dry.
23. 23. Pluck the leaves off the stems.
24. 24. Finely chop the leaves.
25. 25. Cut the chives into fine rings.
26. 26. Drain the soaked tomatoes.
27. 27. Catch the tomato soaking liquid in a container.
28. 28. Chop the tomatoes with a large knife.
29. 29. Put the chopped tomatoes into a bowl.
30. 30. Add the collected tomato soaking liquid.
31. 31. Add the chopped herbs.
32. 32. Add the cooled buckwheat.
33. 33. Add about 40 g of butter.
34. 34. Mix all ingredients well.
35. 35. Season the mixture generously with salt.
36. 36. Season the mixture generously with pepper.
37. 37. Place the yeast dough on a lightly floured work surface.
38. 38. Knead the dough by hand for about 2 minutes.
39. 39. Roll the dough out into a rectangle measuring 20 x 60 cm.
40. 40. Spread the tomato-buckwheat mixture evenly over the dough.
41. 41. Roll the dough up tightly starting from the long side.
42. 42. Cut the dough log into 12 pieces using a bread knife.
43. 43. Make sure the pieces are about 5 cm wide.
44. 44. Take the handle of a cooking spoon.
45. 45. Press a deep groove into each dough piece parallel to the cut edges.
46. 46. Make sure the sides of the bread fold up slightly.
47. 47. Grease the cups of a muffin tin with the remaining butter.
48. 48. Place the dough pieces into the muffin cups.
49. 49. Cover the tray.
50. 50. Let the rolls rise for about 10 minutes in a warm place.
51. 51. Brush the rolls with milk.
52. 52. Place the muffin tin on the middle rack in the preheated oven.
53. 53. Bake the rolls at 200 °C (convection: 180 °C, gas: setting 3) for about 15 minutes.
54. 54. Remove the muffin tin from the oven.
55. 55. Carefully loosen the rolls from the tin.
56. 56. Place the rolls on a cake rack.
57. 57. Let the rolls cool down completely.

Nutrition per serving

• kcal: 133
• Protein: 4 g · Fett/Fat: 4 g · Carbs: 19 g