Malted Orange Rolls

September 07, 2016

In the summertime I make often cheese and home-made beer. Consequently, I have lots of whey and mash in my freezer at the moment. If you don't have them, you can replace mash with malt and hot water and whey with water (or, in this case, orange juice mixed with water). 

20 pcs.

2 dl (200 g) mash (leftover from brewing beer)
8 dl (800 g) whey
50 g fresh yeast
1 tbsp salt
1 orange, grated zest and juice
1 dl (140 g) Scandinavian dark syrup (or light molasses)
4 dl (150 g) rolled oats 
20–22 dl (1300–1400 g) wheat flour

Stir the yeast, salt, orange (zest and juice) and syrup into lukewarm whey/mash mix. Mix in the rolled oats. Keep kneading and adding wheat flour. It's impossible to tell the exact amount of wheat flour to use, it depends on the moisture of the mash and the amount of juice in the orange. But, less is always better than too much. Leave the dough as moist as you can. It's supposed to be moist and wet. 

Cover the bowl and let the dough rise for 20 minutes. 

Turn the dough out onto a floured surface. Use a dough scraper to assist you and fold the dough gently couple of minutes. Divide the dough in half. Roll each half into a rope. Cut each rope into 10 pieces. Shape each piece into a roll. Line 3 baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes.

Preheat the oven to 225°C. Bake for 15–20 minutes. 

Let cool on a wire rack.

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