Humble Breakfast Rolls

Hello...?

Anybody there?

...

Didn't think so. I'm barely here myself, so I can't really hope for any of our dear readers to drop by either. But now I'm back, and hopefully my lovely co-blogger Daniel is too, in spite of working all the time.

Like I told you before, we've moved. Or rather, I moved, and Daniel came along to work during his summer vacation. He's going back to Munich in less than a month (eek!) while I'll be staying here in Stockholm to study. Hopefully, this will make our little blog even more important to take care of -- if I can't see him in person every day, at least I can read about what he's eating!

During the frantic Birthday Week (16th, 18th and 20th of August were his youngest sister's, mother's and middle sister's birthdays...) we got home late every night, almost falling asleep with our clothes on. But one night -- I think it was half past one in the morning -- I went into the kitchen and prepared a dough to sit in the fridge overnight. I didn't really measure anything, but I mixed about 500 ml water with 25 g fresh yeast, added equal amounts of graham and wheat flour, about 150 ml each of rolled oats and millets, about 100 ml each of sunflower seeds and flax seeds, and about a teaspoon of salt. Since this made the dough way too dry, I also added a good dollop of yoghurt and a splash of milk. I didn't really knead it for too long, since I was tired and lazy. I covered the dough with cling film and let it rise in the fridge until next morning.



After rising, I divided the dough into about 15 parts, rolled them out and placed them on a baking tray. I baked them for about 10 minutes in an oven pre-heated to 250 C / 480 F, until they were lightly browned. I let them cool off for about two seconds until I proceeded to cover them in butter and devour. Yum!

Stay tuned for a real Swedish classic -- coming soon to a blog near you!