Orange – Coffee – Rolls
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 15 hrs 25 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 80 g rye flour
- 150 g wheat flour, 550
- 230 g water
- 2 g yeast
For the dough:
- 600 g wheat flour, 550
- 170 g whole wheat flour
- 320 g coffee, cooled
- 60 g orane juice
- 1 orange (s), untreated, grated zest it
- 12 g yeast
- 22 g salt
- Polenta to roll over
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- For the pre-dough mix all ingredients well and cover with cling film and leave to stand overnight (approx. 12 hours) at room temperature.
- Mix the types of flour for the dough, add the remaining ingredients, including the pre-dough, and knead well, cover and let rise for 1 1/2 hours.
- Place the dough on the floured work surface and divide into 18 parts, roll out each piece of dough with the rolling pin into a long, thin oval and roll it up again from the lower edge / narrow side.
- Brush the dough rolls with a little water and press into the polenta. Place the rolls on the baking sheet and let rise for another hour, covered.
- Preheat the oven in time to 210 degrees.
- Cut the rolls lengthways, shoot them well into the oven and bake for about 20 minutes until golden brown.
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