Breakfast Rolls for Those Who Are Grumpy in Morning
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 8 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 400 g flour (wheat flour type 550, spelled flour type 630 or mixed)
- 10 g yeast (1/4 cube)
- 250 ml water, lukewarm
- 10 g salt
- 1 teaspoon sugar
- 1 tablespoon olive oil, but can also be left out
- Sesame, poppy seeds, sunflower seeds, pumpkin seeds, or seeds as you like
Print Recipe
Pin Recipe Instructions
- The evening before, dissolve the yeast and sugar in lukewarm water (50 ml of the total amount). Let stand for about 10 minutes. Slowly add the flour, salt, olive oil and the rest of the water in stages (caution, the amount of water can vary from 250-300 ml, depending on the type of flour) until a well kneadable dough is formed and knead very well, at least 10 minutes. Form a roll and cut into 10 parts. Shape the dough pieces into balls (grind). Line a springform pan with baking paper (up to the edge), sprinkle some seeds on the bottom and distribute the rolls evenly on top, they don`t need to touch. Spray the rolls with water and sprinkle with seeds as desired and spray again with water. Cover the mold tightly with aluminum foil and place in the refrigerator overnight. The next morning the rolls have at least doubled in volume and can be baked immediately. Remove the aluminum foil, spray the rolls with water again, pour boiling water into the drip pan, place the springform pan in the cold oven (middle rack), switch the oven to 180 degrees and bake for about 20-25 minutes (initially 8 minutes for the top and Bottom heat and the rest with hot air). The rolls are extremely tasty and airy.
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