Whole-wheat rolls with SKYR



preparation time: 60 minutes

for 8 bread rolls

  • 85 g spelt bran
  • 100 g flaxseed
  • 60 g pumpkin seeds
  • 50 g hazelnuts
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 240 g SKYR Natural
  • 2 eggs 

for decorating

  • some spelt bran


Preheat the oven to 180°C (160°C for convection).

Blend spelt bran, flaxseed pumpkin seeds, hazelnuts, honey, salt baking powder, SKYR and eggs. Let the dough rest for 10 minutes.

Place baking paper on the cookie sheet and sprinkle with some bran. Divide the dough using two tablespoons into eight parts and shape the rolls. After placing on sheet bake for approx. 45 minutes.


Stefano Cavada

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