Breakfast rolls
I like when the fresh morning bread has the benefit of long proofing, yet can be completed quickly and lets you avoid long wait for the cooling down. These rolls give you all that: overnight proof, quick shaping in the morning and they are small, so not much time needed after baking. Also, you can simply not worry about the crumbling or drying out – you don’t store a sliced roll for a week.
Maybe they aren’t as impressive as the bagels, but require much less work. Quid pro quo.
I altered the original recipe to only use a sourdough because why not?
Time Planning
Mix it all in the evening, refrigerate overnight, warm up in the morning while the oven is getting ready, bake. It takes about 80 minutes in the morning. Not bad, eh?Ingredients
I got 10 rather small rolls
- 200 g water
- 420 g strong white wheat flour
- 180 g wheat sourdough 125% hydration
- 50 g milk
- 10 g salt
Instructions
Mix everything in the evening, cover with cling film and leave it for the night
In the morning set your oven to 180 degrees Celsius without fan. Know your oven
Take it out of the bowl, shape into a long roll on a surface dusted with flour and leave for 40-50 minutes to rise under a tea towel
Dough before proofing Cut out desired shapes, put on the baking tray and bake for 25-30 minutes
Cut out rolls Let them cool down at least a little bit
Done. Enjoy responsibly. They are nice and rather dense, very filling. By now I guess you’ve already noticed that I’m not a fluffy rolls type of a person. If you however prefer a lighter type, add 3 grams dried yeast to the mixture.
If you made it this far, now it’s time for you to show off. I challenge you: bake them and show your serving suggestions. Go to our Facebook page and submit them to us. Have fun!
