Lunchbox rolls

Picnic in the yard

As an alternative to the Rugbrød (see Danish Rugbrød recipe) I bake these rolls for breakfast or the kids' lunchboxes. They are super easy as you prepare the dough the night before and bake them while in the shower in the morning - and most of the ingredients can be substituted with whatever you happen to have in your fridge or in the cupboard. For this batch I used buttermilk but milk will work just as well...

1/2    cup milk
1/2    ts dried yeast
1/2    water
1       small/medium carrot, shredded
1       ts salt
1/2    cup sprouted pumpkin/sunflower seeds
1/2    cup rolled oats
1       cup buttermilk
3/4    cup graham flour
1 3/4 cup all purpose flour

-Heat the milk until hand-warm and gently stir in the yeast. I use wooden spoon for this. Leave to    combine app. 10 min.
-Pour mixture into mixing bowl and add water, carrot, salt, seeds, oats and buttermilk. Mix together.
-Add the graham about half the all purpose flour. Stir well with the (wooden) spoon and slowly stir in the remaining flour until the dough no longer sticks to the sides of the bowl. Add more flour if needed.
-Cover with film and leave in the fridge until next day.
-Set the oven to 385 F and using two tablespoons scoop up the dough and form the rolls on a baking sheet covered tray. If desired, brush the rolls with buttermilk or egg and sprinkle with oats.
-Place in the not yet completely heated oven until golden, app. 15-20 minutes.

Before hitting the oven

I put red bell pepper hummus, thinly sliced raw pointed cabbage, green bell pepper, tomato, cheese and black forest ham in these...

Enjoyed on the beach