French buns with pomace

French rolls with pomace

The original recipe yields 16 rolls. Adjust the quantity to your liking!

Ingredients:

- 350ml warm water (45 degrees C)
- 15g dry yeast
- 30g sugar
- 30ml vegetable oil
- 1 teaspoon (5g) salt
- 500g bread flour (type 1050)
- 250g pomace (e.g. carrot, spinach, cabbage, orange, apple... etc.)

Tip: Vegetable pulp requires less effort than fruit pulp. For baking, it's recommended to peel and core the fruit (e.g., apples and oranges) before juicing. This makes the pulp easier to reuse.

Preparation:

1. In a large bowl, combine warm water, yeast, and sugar. Let stand for about 10 minutes until a creamy mixture forms.

2. Add the oil, salt, and half of the flour to the yeast mixture. Stir in the remaining flour, in four parts, until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead for about 8 minutes, until smooth and elastic. When the dough begins to become smooth, add the pomace and knead again. Lightly oil a large bowl, transfer the dough to the bowl, and turn to coat. Cover with a damp cloth and let rise in a warm place until it has doubled in size (about 1 hour).

3. Briefly knead the dough and roll it out on a lightly floured surface. Divide the dough into 16 equal pieces and form into balls. Place them on lightly greased baking sheets, leaving at least 5 cm between each. Cover the rolls with a damp cloth and let them rise until they have doubled in size (about 40 minutes). In the meantime, preheat the oven to 200°C.

4. Bake in the preheated oven for 18 to 20 minutes until golden brown.

Homemade rolls with a twist: This French roll recipe uses leftover carrot, apple, or spinach pulp. Ideal for those who want to bake more sustainably—without sacrificing flavor!