Sweet Apricot Rolls
Sweet apricot rolls provide little and big sweet mouths with eye‑strengthening vitamin A right from the morning.
Ingredients
- 150 ml carrot juice
- 2 tbsp honey
- 3 tbsp Rapeseed oil
- 100 g soft dried apricots (soft apricots; 6 dried, soft apricots)
- 150 g wheat flour type 1050
- 100 g fine rolled oats
- 0.5 packet dry yeast
- 1 pinch salt
Instructions
-
1.
Warm carrot juice in a small pot, dissolve the honey in it and stir in the oil. Chop the apricots into small pieces.
-
2.
Mix flour, oats and yeast in a mixing bowl. Add the warm carrot‑juice mixture, apricots and salt.
-
3.
Knead everything with the dough hooks of a hand mixer until the dough is elastic; add a little more liquid if needed (the dough will rise further). Cover the dough and let it proof in a warm place for about 30 minutes.
-
4.
Line a baking tray with parchment paper. Punch down the risen dough, knead it again briefly, dust the work surface and hands lightly with flour and shape the dough into a thick roll.
-
5.
Cut the roll into 12 equal portions and shape each into a round bun. Place them on the tray and let them proof for another 15 minutes.
-
6.
Brush the buns with water and bake in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) on the middle rack for 12–15 minutes. Cool on a wire rack.
