Crispy Late Riser Rolls
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 10 hrs 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g flour, type 405
- 60 g sunflower seeds, pine nuts, pumpkin seeds etc.
- 25 g flaxseed
- 25 g oatmeal
- 13 g salt
- 1 teaspoon malt, or carocafe
- 425 ml water
- 1 tablespoon sugar
- 21 g yeast, fresh
- Flour, for processing
Print Recipe
Pin Recipe Instructions
- Weigh the first six ingredients in a bowl in the evening. Dissolve the sugar and yeast in a beaker in cold water while stirring and pour into the bowl. First make a dough with a fork, then with your hands, cover the bowl and let it rest for 1 hour. Shape the dough into a roll with floured hands, halve twice with a dough card and form 3 rolls each from the four strands of dough. Either distribute the rolls on plates, moisten each roll a little and then generously close the plate with a plastic bag or foil (not too tight, otherwise the rolls will spread out) and place in the refrigerator, or put them straight on the baking sheet with a Cover a large plastic bag or foil and place in a cold room overnight.
- Preheat the oven to 200 degrees in the morning, while letting the rolls rise a little at room temperature. Slide in the baking sheet and immediately steam with half a coffee mug of water. Bake on the baking tray for 15 minutes, on the wire rack for 5 minutes, turn the rolls upside down and leave them in the residual heat for another 5 minutes with the oven switched off.
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