Apple and jerusalem artichoke rolls

In a pan, sautée the apples in 2 tablespoons of olive oil. Add 2 tablespoons Jerusalem artichoke powder when finished.

In a bowl, dissolve the yeast in warm water. Let sit for 10 minutes.

In a casserole dish, boil the milk for 1 minute. Remove from heat and add 1 tablespoon of jerusalem artichoke powder and 1 tablespoon of olive oil. Mix in the yeast solution.

Gradually add the whole wheat flour, 4 tablespoons of Jerusalem artichoke powder and the apples, and mix until reaching a homogenous paste. . Sprinkle some flour on a clean surface. Knead and smooth the bread for 10 minutes, adding flour as necessary so the mixture does not stick to your hands.

Roll the mixture into a large ball and coat it with oil to keep from drying. Place in a metal bowl. Cover with a cloth and let sit in a warm, humid environment for about an hour. Break up the dough and roll into 9 even balls and place on an oiled pan. Leave them in a warm and humid environment until the double in size, then baste with the egg and sprinkle on the sesame seeds. Bake at 400°F for about 15 minutes. Let sit for 10 minutes before tasting.

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