These rolls are filling and taste good both with toppings and as accessories for e.g. cauliflower soup.
4 dl kefir
5 dl vann
2 ss rapsolje
50 g gjær
1 ts salt
350 g hvetemel
350 g sammalt hvete grovt
3 dl havregryn lettkokte
200 g sammalt rug grovt
50 g linfrø
150 g hakkede hasselnøtter
100 g tørket aprikos
150 g rosiner
Knead well together. If the dough is before dry or wet, adjust this with water or more flour.
Let the dough rest covered for a minimum of 2 hours. Bake out rolls and let them rest under a towel for another hour.
Bake at 200 degrees for 12-15 minutes. Tastes lovely with jam, prim or butter and brown cheese. Can be frozen.