Pretty Breakfast Rolls
April 21, 2016
Pretty Breakfast Rolls are the answer if you want two different kinds of breads for breakfast, but have time to bake only one batch of dough. Cut the roll in half and you'll get the nutty flavor of roasted linseeds on the upper half of the roll and the incredibly good basic taste of the other half.
11 pcs.
50 g fresh yeast
5 dl (500 g) skimmed milk
2 dl (130 g) wheat flour
Dissolve yeast in the lukewarm milk. Mix in wheat flour. Cover the bowl and leave in a warm place for 15 minutes, until frothy.
100 g butter
1,5 tsp salt
1 tbsp honey
10 dl (650 g) wheat flour
1 egg
salt
linseeds
Melt the butter, let cool and mix with salt and honey. Add these ingredients and wheat flour to the bowl. Knead until smooth and elastic.
Cover and leave to rise at room temperature for 30 minutes.
Turn the dough out onto a floured surface and knead it briskly. Roll the dough into a rope and cut it into 11 pieces. Shape each piece into a ball. Cover and leave to rise at room temperature for 30 minutes. Knead and shape each roll into a ball again. Line a baking tray with parchment paper and place the rolls on it.
Cover and leave to rise at room temperature for 30 minutes.
Preheat the oven to 250°C.
Beat the egg with a hint of salt. Brush the rolls with this and sprinkle with linseeds. Cut a cross in the top of each roll and bake for 10 minutes.
Let cool on a wire rack.
2 kommenttia
Wheat flour comes in many varieties, wish you could specify which kind of flour you are using in your recipe, which will be of tremendous help. Again, love your every recipes.
ReplyDeleteIf not otherwise specified I'm using all purpose flour. It's called wheat flour here in Finland. :-)
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