Wholemeal bread rolls

500 g wholemeal flour
4 tbsp sugar
½ yeast cube, crumbled
3 dl lukewarm milk
50 g soft butter
1 tsp salt
50 g raisins
50 g hazelnuts, roughly chopped
	Mix the flour, sugar and yeast together in a bowl, add the lukewarm milk, butter and salt, then knead to a smooth dough. Next knead the raisins and hazelnuts into the dough. Put the dough into a bowl, cover with a damp cloth and leave at room temperature until it has doubled in volume (1–1½ hours).
	Divide the dough into 12 equal portions and, with lightly floured hands, shape them into balls. Cover the tray with baking parchment. Put the dough balls on the tray and cut a cross, around 1 cm deep, into each one. Cover the rolls with a damp cloth and leave to rise again for 5–10 minutes.
	Start the recipe. Appliance preheats. Put the original baking tray into the preheated cooking space at level 2. Press OK to continue. Top/bottom heat 190 °C, 20 minutes.

Original baking tray

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