Lean rolls.
Lenten rolls, ingredients:
For the dough:
- 300 ml of carbonated mineral water,
- 20 g of fresh yeast,
- 1 teaspoon of sugar,
- 1,5 teaspoons of salt,
- 5 tablespoon of oil,
- 600 g of flour.
To coat:
- water if needed,
- oil if necessary.
Lean rolls, preparation:
- Crumble the yeast in warm carbonated mineral water, add sugar, 1 tablespoon of flour, mix and let the yeast activate.
- Then add 5 spoons of flour, salt, oil and mix.
- Gradually add the remaining cake flour and knead the dough.
- Cover with a clean kitchen towel and leave to rise.
- Transfer the resulting dough to a floured work surface, divide into two parts, forming noodles.
- Roll out the noodles with a rolling pin and cut into 8 triangles.
- Roll up the rolls and arrange them in a tray lined with parchment paper.
- Let them stand until the oven is hot.
- Coat the rolls with water and bake at 180 degrees for 25 minutes.
- Take the finished rolls out of the oven, coat them with oil and let them cool.
- Serve the rolls and serve.
Tip: If you want a sweet version, reduce the amount of salt while mixing, and when you cut them into triangles, put jam or marmalade on each one.
Preparation time: 90 minutes
Number of servings: 5
Degree of difficulty of preparation: easy to prepare
Fasting meal
Vesna Pavlovic
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