Heart Rolls

July 28, 2015

My sweet little boy asked me to bake heart-shaped rolls "because we love each other so much". How could I say no? 

10 pcs.

1,5 dl (150 g) mash (leftover from brewing beer)
3,5 dl (350 g) water

25 g fresh yeast
1 tsp salt
1 dl (35 g) rolled spelt flakes
1 dl (60 g) apricot marmalade
0,5 dl (70 g) honey
4 dl (220 g) rye flour
about 7 dl (450 g) wheat flour

Stir the yeast and salt into lukewarm water/mash mix. Mix in the rolled spelt flakes, apricot marmalade, honey and rye flour. Keep kneading and adding wheat flour until the dough is bouncy and elastic. It's impossible to tell the exact amount of wheat flour to use, it depends on the moisture of the mash. If you are unsure, a little less is always better than too much.

Turn the dough out onto a floured surface and knead it gently. Roll the dough into a rope. Cut it into 10 pieces. Shape each piece into a ball. Make a slit, 1/2 lengthwise, on the side of each ball. Pull cut ends apart. Place on a parchment lined tray.

Cover and leave to rise at room temperature for 30 minutes.

Preheat the oven to 250°C. Bake for 10–12 minutes.

Transfer to a wire rack, cover and let cool.

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