Angel Rolls

January 05, 2016

The secret behind super soft Angel Rolls is moist dough. The number one rule is use as little flour as possible, only just enough to hold the dough together. The softness is incredible, but the taste comes second to none. The long rising allows the flavors to shine and the rolls taste delicious.

12 pcs.

1 grated zucchini, about 7 dl (3 cups US)
25 g fresh yeast
1,5 tsp salt
2 dl (70 g) rolled oats
7 dl (700 g) cold water
16 dl (1040 g) wheat flour

Wash and grate a medium-sized zucchini. Stir the grated zucchini, yeast, salt and rolled oats into the cold water. Gradually mix in the flour and knead the dough about 5 minutes.

Cover the bowl and put the dough in the fridge. After two hours, fold the dough gently. (Pull the side farthest from you up and towards you. Give the bowl a quarter turn and perform the same motion. Repeat this for a total of four times.) The second fold will be performed about two hours later, after which you can cover the bowl and let the dough rise overnight in the fridge.

This is what your dough will look like in the morning. Now your faith is tested. The dough looks too wet to handle but don't add flour.

Turn the dough out onto a floured surface and sprinkle some flour on top of it. Use a dough scraper to assist you and fold the dough gently.

Cut the dough into 12 pieces. Coat each roll with flour. Line two baking trays with parchment papers and place the rolls on them.

Cover with a tea towel and let rise at room temperature for an hour.

Preheat the oven to 250°C. Bake for 12–15 minutes. 

Remove from the oven and let cool on a wire rack.

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