Ingredients

500 g Tritordeum flour

300 ml milk

1 tbsp salt

1 tsp agave syrup

150 g sourdough starter (masa madre / MM)

Shop Flour

Nutrition

Energy (Kcal): 235

Carbohydrates (%): 46,6

Fats (%): 1,71

Proteins (%): 7,06

Fibers (%): 1,58

Salt (%): 1,83

Instructions

Mix the dough
Combine the Tritordeum flour with milk, salt, agave syrup, and sourdough starter. Knead until smooth and elastic.

First rise
Cover the dough and let it rest for about 2 hours, or until doubled in size.

Shape the rolls
Deflate the dough gently (degassing), divide into 80–100 g portions, and shape into tight balls.

Second rise
Place the rolls on a baking tray, cover lightly, and let them rise again until puffy.

Score and bake
Score the tops with a sharp blade (greñado). Bake in a very hot oven with steam. After 10 minutes, release the steam and lower the temperature to 210 °C. Continue baking until the rolls are golden brown to your liking.

Freeze for later
Slice the rolls in half before freezing. This way, you can take them straight from the freezer, fill them with your favorite ingredients, and pop them into a lunchbox. By break time, they’ll be perfectly thawed — soft, fresh, and delicious!