Whole wheat whipped-water rolls

Ingredients

• 570 ml ice-cold water
• About 500 g fine whole wheat flour
• Salt to taste
• Sunflower oil to grease the pan

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of whole wheat flour

Instructions

1. Preheat the oven to 230°C (450°F) with a cast-iron muffin pan inside (the heavier, the better).
2. Beat the water for a few minutes to get air into it. Add the salt and quickly but gently stir in the flour, until you have a thick, pourable batter that just drops off the spoon.
3. Take out the pan, grease it and divide the batter among the cups. Bake for half an hour.
4. Let them cool standing on end. Straight out of the oven they seem a little hard, but once cool they're soft and spongy, even though they're yeast-free and egg-free.

Nutrition facts

Approximate, per serving (about 152 g). Calculated with data from USDA FoodData Central.