Barley Bread Rolls Recipe from Lithuania | EU Politics Explained by Baking Lithuanian Bread Rolls

barley flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a vegan alternative.

Take 145 milliliters of lukewarm water, 135 grams of barley flour, and a small pinch of yeast and let them ferment overnight.

Mix 250 grams of plain flour with 200 milliliters of buttermilk and let it rest for 30 minutes.

Mash 70 grams of boiled potatoes with another 50 milliliters of buttermilk.

Add 8 grams of salt, 115 grams of barley flour, and 15 grams of barley malt to the potato mixture.

Add 7 grams of yeast and the buttermilk-flour mixture and knead everything well for about 14 minutes.

Let the dough rest until it doubles in size.

Split the dough into nine pieces.

Press a cross shape into the top of each roll using the handle of a wooden spoon.

Spray the tops of the rolls with water and roll them in barley flakes.

Cover the rolls with a floured tea towel and leave to rest for 45 minutes in a warm place.

Bake the rolls at 230 degrees Celsius for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens