Apple and jerusalem artichoke rolls
- 1 packet yeast
- 6 tablespoons Jerusalem artichoke powder
- 1 ½ cups apples, cubed
- ¼ cup warm water
- 1 cup of milk
- 3 cups of whole wheat flour
- 5 tablespoons olive oil
- 4 tablespoons sesame seeds
- 1 egg, beaten
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.Go back to Recipes