Pea Rolls
October 06, 2016
Peas are excellent and inexpensive source of protein. But, I have to make a confession, I like a diverse food basket and honest, homemade food. I don't care about proteins, carbohydrate etc. – or the latest healthy food trends. So, I use crushed, dried peas and pea flour just because they give a great taste to breads. It's a good reason too, isn't it?
8 pcs.
4 dl (400 g) water
0,5 dl (0,2 cup, US) crushed dried peas
0,5 dl (0,2 cup, US) pea flour
25 g fresh yeast
1 tsp salt
1 tbsp dried chive
7 dl (450 g) wheat flour
Boil up water. Add crushed peas and pea flour. Stir. Set aside to cool.
In a large mixing bowl, dissolve yeast and salt in lukewarm water and pea mix. Stir in dried chive. Gradually mix in the flour and knead the dough for 10 minutes.
Cover with a tea towel and let rise for 30 minutes.
Turn the dough out onto a floured surface and knead about 3 minutes. Roll the dough into a rope. Cut the rope into 8 pieces. Shape each piece into a roll. Line two 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 minutes.
Cover and let cool on a wire rack.
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