Breakfast Rolls

March 19, 2015

Freshly baked, warm rolls are a sweet treat in the morning. Even the sleepyheads can bake them with this recipe, because the dough is made the evening before.

16 pcs.

5 dl (500 g) water
17 g fresh yeast 
1 tsp salt 
11 dl (700 g) wheat flour

First day, evening

Stir the yeast and salt into the cold water. Mix in the flour. Knead the dough for 8–10 minutes until it feels bouncy and elastic.

Cover the bowl with a plastic wrap and place it in the refrigerator overnight. 

Second day, morning

Turn the dough out onto a floured surface and knead it thoroughly. Divide it in half. Roll each half into a rope. Cut each rope into 8 pieces. Shape into rolls and place on parchment papers. Cover and leave to rise at room temperature for 60 minutes.

Put a baking tray into the oven and preheat it to 250°C. Bake for 10–15 minutes. Let the rolls cool on a wire rack until cool enough to handle. The scent of freshly baked rolls will surely bring your family to breakfast table.

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