Breakfast Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 350 g flour, (spelled flour type 630)
- 5 g yeast, (fresh)
- 220 ml water, (cold)
- 7 grams salt
- 1 teaspoon baking malt
Print Recipe
Pin Recipe Instructions
- First of all:
- The rolls can of course also be baked with wheat flour. In that case I would recommend flour type 550. A little less water is required with spelled flour than when baking with wheat flour. So it may be that more water would have to be added.
- Pre-dough:
- (start anytime during the day - it seems optimal to be around noon. It also works if it is started immediately after breakfast)
- Mix 120 ml of water with 2 g of yeast (very practical: shaker beaker) and mix with 100 g of flour with a spoon. The dough is almost runny.
- Main dough:
- (in the evening, before going to bed)
- Mix 100 ml water with the salt and the remaining yeast. Then knead a smooth dough from all the ingredients (approx. 5 min.). The dough should not be moist, but soft and pliable.
- Put the batter in a bowl, cover and place in the refrigerator.
- The next morning:
- Set the oven to 250 ° and switch it on. Place parchment paper on the baking sheet.
- Take the dough out of the refrigerator - do not knead, just take it out of the bowl - divide into 6 portions. Shape buns (either grind them round - I usually fold them like small baguettes). Place on the baking sheet and cover with a cloth and let rest until the oven has heated up.
- Cut the rolls very far - almost cut through, they need a lot of space for the oven shoot. Sprinkle with water and put in the oven. Before closing the oven, pour another cup of water on the bottom of the oven and then quickly close the oven. Bake for 10 to 12 minutes (longer depending on the oven - hold until the rolls are golden-yellow).
- If you have more time early, then of course you can let the rolls rise longer. In this case, it is best to first warm the oven to about 30 °, switch it off and just leave the lamp on and leave the tray with the rolls in the oven for about 30 minutes. Then let it rise at room temperature and preheat the oven.
- In this case I usually don`t cut the rolls, but just press a fold in the middle with the dough card. You better go up that way and don`t get as wide. However, this method only works if the rolls have risen sufficiently. If they go almost exclusively in the oven, they don`t have enough space.
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