French buns with pomace

Französische Brötchen mit Trester

French buns with pomace

The original recipe makes 16 rolls. The quantity can be adjusted at will!


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

Tip: Vegetable pomace requires less effort than fruit pomace. For baking, it is advisable to peel and core the fruit before juicing (e.g. apples and oranges). This makes it easier to recycle the pulp.


1. In a large bowl, stir together warm water, yeast, and sugar. Let stand for about 10 minutes until a creamy mass is formed.

2. Add the oil, salt and half 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. Place the dough on a lightly floured surface and knead until smooth and elastic, about 8 minutes. When the dough starts to become smooth, add the pomace and continue kneading. Lightly oil a large bowl, place the batter in the bowl and turn to coat. Cover with a damp cloth and let rise in a warm place until doubled in size (about 1 hour).

3. Knead the dough briefly and roll it out on a lightly floured surface. Divide the dough into 16 equal pieces and form into balls. Place on lightly greased baking sheets at least 5cm apart. Cover the buns with a damp towel and let rise until doubled in size (about 40 minutes). In the meantime, preheat the oven to 200 degrees C.

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