What to serve these rolls with?
These rolls will go wonderfully with a cheese or charcuterie board ^^
Multigrain and gouda rolls
Here are some unusual little rolls, since they contain no baker’s flour but baking powder.
Some will say they’re not bread! But they have the advantage of being much quicker to make, as there’s no resting time — and that, when you work, can be a real plus! Well, now and then. You can also pop to the bakery, the same people will say. Yes, but these ones are organic (well, mine are ^^)!
This recipe is inspired by the October 2012 issue of Zeste magazine.
Seasons & months
Preparation
-
Step 1
Preheat the oven to 220 °C.
Grate the cheese.
Tip the flour sifted with the baking powder and the salt into the bowl of a mixer.
Add the soft butter, half the seeds and half the gouda.
Pour in the milk and water and let it all come together into a ball. If the dough seems too wet (it won’t come together into a ball), add a little more flour (go gradually, a spoonful at a time).
Make 6 pieces and shape them into balls. Sprinkle with the rest of the seeds and gouda. Brush them with a water-soaked brush.
Bake for 20 minutes.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
2 028
kcal
Protein
65,1
grams
Carbohydrates
262,4
grams
Fat
75,4
grams
Fibre
17,4
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
Similar recipes
See the breads, tortillas, naans & co. →
Breads, tortillas, naans & co. · Vegetables
Summer tramezzini-style tortillas
Budget-friendly · Mixed salads
Potato, beetroot, tomato and ham hock salad
Budget-friendly · Fewer than five ingredients · Mixed salads · Under 30 minutes, start to finish · Vegetables
Beetroot salad with Roquefort and hazelnuts