These easy mini-breads are inspired by archipelago bread.

Making the rolls starts from heating the apple juice to hand temperature. The yeast is dissolved in the juice and then other ingredients are added: syrup, salt, beer malt, rye flakes and wheat flour.

The dough is spooned into the cavities of the greased muffin tin and then the most difficult part of the recipe, i.e. waiting, begins. The breads are raised uncovered for about an hour and then baked in a 175 degree oven for about 40 minutes.

Serve ready-made mini-breads with butter, or mix the paste with cold-smoked salmon, fresh horseradish cheese and lightly whipped cream.

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