Rúnstykki

Icelandic rolls

Ingredients for 6 rolls

200 g ground flour
180 g wholemeal flour
1 pack of dry yeast
1 tsp salt
300 ml sour milk
50 g melted margarine

Flour for kneading


Preparation

In a large bowl, mix the wheat flour with the wholemeal flour, dry yeast and salt.

Add the sour milk and melted margarine...

...and knead everything thoroughly.

Cover and let rise in a warm place for about 30 minutes.

Then knead the dough again, adding flour as necessary until the dough no longer sticks to your hands.

Then form the rolls with your hands, cover them and let them rise again for about 20 - 30 minutes until the rolls have risen nicely. (I like to let my yeast dough rise in the oven at around 125 °F (50 °C) upper/lower heat, so everything rises nice and quickly.)

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Bake the rolls in a preheated oven at 350 °F (180 °C) for about half an hour until the rolls are golden brown.

The rolls turned out nice and fluffy and extremely tasty!

[Translated from here.]