roll

Sunday Rolls

May 17, 2017


Sunday Rolls are perfect for a romantic picnic or lazy Sunday morning breakfasts with the family.

18 pcs.

30 g fresh yeast
2 tsp sugar
1 tsp salt
3 dl (300 g) skimmed milk
1 egg
9 dl wheat flour 
100 g butter, softened
Filling:
75 g butter, softened
2 tbsp poppy seeds
Glaze: 
1 egg, lightly beaten
pinch of salt
poppy seeds

Stir the yeast, sugar and salt into the cold milk. Add egg. Gradually mix in 8 dl of wheat flour and 100 g of soft butter. Knead the dough about 5 minutes. Add some flour if the dough is still sticky. Cover with a tea towel and let rise for about an hour.

Turn the dough out onto a floured surface and knead it gently. Divide the dough in half. On floured surface, roll out each one to a 10-inch wide rectangle. Spread the soft butter on the top and sprinkle with poppy seeds. Fold the rectangle into thirds and cut into triangles. Line two baking trays with parchment papers, place the rolls on them, cover and let rise about an hour.

Add a pinch of salt into the egg and whisk slightly. (The salt breaks down the globs, making the egg watery and easier to spread.) Brush the rolls with a beaten egg and sprinkle with poppy seeds.

Preheat the oven to 250°C. Bake for 10 minutes.

leftover

Giant Rolls

February 18, 2017


Usually I sweeten malt breads with syrup. This time I was going to do the same, but then I saw an overripe banana on the kitchen table. Why not use it instead of syrup? I like to reduce wasted food at home. And so, I was ready to try! The banana worked well. It sweetened the bitterness of malt, but it was impossible to taste it in the bread. 

6 pcs.

2,5 dl (250 g) water
2,5 dl (250 g) mash (leftover from brewing beer)
50 g fresh yeast
1,5 tsp salt
2 tbsp honey
1 overripe banana
1 dl (50 g) oat bran
about 10 dl (650 g) wheat flour

Dissolve yeast, salt and honey in lukewarm water-mash-mix. Add the mashed banana and oat bran. Gradually mix in wheat flour and knead the dough for 10 minutes. (It's impossible to tell the exact amount of flour to use, it depends on the moisture of the mash. But, less is always better than too much.)

Cover with a tea towel and let rise for 30 minutes.

Turn the dough out onto a floured surface and knead about 3 minutes. Roll the dough into a rope. Cut the rope into 6 pieces. Shape each piece into a roll. Line two baking trays with parchment papers, place the rolls on them. 

Cover with a tea towel and let rise for 30 minutes. 

Preheat the oven to 225°C. Bake for 15 minutes. 

Let cool on a wire rack.

barley

Sourdough Rolls

February 12, 2017


12 pcs.

5 dl (500 g) cold water
5 g fresh yeast
1 tsp salt
2 dl (200 g) sourdough starter
2 dl (120 g) barley flour
8 dl (500 g) wheat flour

Dissolve yeast and salt in cold water. Add sourdough starter. Gradually mix in the flours and knead the dough for 5 minutes.

Cover the bowl, place it in the fridge and let the dough sit for twelve hours.

Bring the dough to room temperature. Fold. Cover and let it rest for an hour.

Turn the dough out onto a floured surface and knead it lightly. Roll the dough into a rope. Cut the rope into 12 pieces. Fold each piece into a ball. Line two baking trays with parchment papers, place the rolls on them.

Cover and leave to rise.

Put a sheet pan on the bottom rack to get it hot and preheat the oven to 250°C. When you put your rolls in, throw ice cubes onto the heated sheet pan. Bake for 10–12 minutes.

Remove from the oven and transfer to a wire rack.


roll

Lava Rolls

January 25, 2017


My son is interested in volcanoes. He asked me to bake lava rolls. Lava rolls? There's a challenge! What lava rolls should look like? They should look like lava, of course!

Honestly, I had no idea what I was doing, but I had five tricks up my sleeve to get the right look. First, I made a moist dough. This way the shape of Lava Rolls will be a bit unpredictable. Second, I kneaded the dough only 5 minutes, because I didn't want it to be strong. Instead, I hoped that the rolls will be tearing in the oven. For the same reason I didn't let the rolls rise properly. I was hasty. Fourth secret was the quark dough, which will make the crumb pale. Color palette will be perfect if the oven temperature is hot and the rolls are in the oven as long as possible without burning. At this point, all this was pure speculation, but when I saw the outcome, I was pleased with it.

 Add wheat flours, knead the dough 10 minutes, let the rolls rise a little bit longer and decrease the oven temperature to 200°C, and - Voilà! - you get ordinary rolls with no lava in sight. 

 12 pcs.

250 g quark
2 dl (200 g) milk
50 g fresh yeast
1 tsp salt
0,5 dl (70 g) honey
1 tbsp caraway seeds
0,5 dl (50 g) butter, melted
2 dl (100 g) bean flour
7 dl (450 g) wheat flour

Dissolve yeast, salt and honey in lukewarm quark-milk-mix. Add caraway seeds and melted butter. Gradually mix in the flours and knead the dough for 5 minutes. 

Cover with a tea towel and let rise.

Turn the dough out onto a lightly floured surface and knead about 3 minutes. Roll the dough into a rope. Cut the rope into 12 pieces. Shape each piece into a knot. Line a baking tray with parchment paper and place the rolls on it. It's lots of rolls on one tray! Rolls might touch each other in the oven, but it's quite ok, because they are "lava".

Cover with a tea towel and let rise.

Preheat the oven to 225°C and bake for 20 minutes. 

Let cool on a wire rack.

roll

Chewy Rolls

November 24, 2016


These rolls aren't the pretties small breads in the world, but the taste is awesome and the soft, chewy texture inside is just perfect. What's more, the recipe is super easy. 

12 pcs.

5 dl (500 g) water
25 g fresh yeast
1 tsp salt
2 tsp sugar 
12–13 dl (800 g) wheat flour

Dissolve yeast, salt and sugar in cold water. Gradually mix in the flour and knead the dough for 10 minutes. 

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

Turn the dough out onto a floured surface and knead about 3 minutes. Roll the dough into a rope. Cut the rope into 12 pieces. Shape each piece into a roll. Line two baking trays with parchment papers, place the rolls on them. Spray with water and leave to rise (uncovered) at room temperature for 30 minutes. 

Place a roasting pan with plenty of water on the lowest rack of your oven and preheat the oven to 200°C. Spray the rolls with water again and bake for 25 minutes. 

Let cool on a wire rack.

oat

Siblings

November 02, 2016


Pull-apart-rolls are called sibling rolls in Finland. So, I named these Siblings. This is an easy and quick recipe for beginners. I promise you, every sister or brother can bake these!

 You can follow the recipe or cut the yeast in half (25 g). In the latter case the rise time is longer. It gives the yeast time to work, which improves the flavor of the rolls. 

 12 pcs. 

 5 dl (500 g) water 
50 g fresh yeast 
2 tsp salt 
0,5 dl (40 g) cooking oil 
3 dl (50 g) oat bran 
10–11 dl (650-700 g) wheat flour 

Dissolve yeast and salt in lukewarm water. Stir in cooking oil and oat bran. Gradually mix in the flour and knead until smooth and elastic. 

Cover with a tea towel and let rise for 30 minutes. 

Turn the dough out onto a floured surface and knead it. Roll the dough into a rope and cut it into 12 pieces. Shape each piece into a ball. Line a baking tray with a parchment paper and place the rolls closely together on it. 

Cover and let rise for 30 minutes. At the same time, preheat the oven to 225°C.

Sprinkle with cooking oil and oat bran. Bake for 20 minutes. 

Cover and let cool on a wire rack.








roll

Pea Rolls

October 06, 2016


Peas are excellent and inexpensive source of protein. But, I have to make a confession, I like a diverse food basket and honest, homemade food. I don't care about proteins, carbohydrate etc. – or the latest healthy food trends. So, I use crushed, dried peas and pea flour just because they give a great taste to breads. It's a good reason too, isn't it?

 8 pcs. 

4 dl (400 g) water 
0,5 dl (0,2 cup, US) crushed dried peas 
0,5 dl (0,2 cup, US) pea flour 
25 g fresh yeast 
1 tsp salt 
1 tbsp dried chive 
7 dl (450 g) wheat flour 

Boil up water. Add crushed peas and pea flour. Stir. Set aside to cool. 

In a large mixing bowl, dissolve yeast and salt in lukewarm water and pea mix. Stir in dried chive. Gradually mix in the flour and knead the dough for 10 minutes. 

Cover with a tea towel and let rise for 30 minutes. 

Turn the dough out onto a floured surface and knead about 3 minutes. Roll the dough into a rope. Cut the rope into 8 pieces. Shape each piece into a roll. Line two baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes. 

Preheat the oven to 225°C. Bake for 15 minutes. 

Cover and let cool on a wire rack.

oat

45 Minute Rolls

September 27, 2016


Fresh baked rolls in just 45 minutes, start to finish? It's possible. These rolls will be on your table in a flash of an eye.

12 pcs.

5 dl (500 g) skimmed milk
50 g fresh yeast
1 tsp salt
1 tsp rosemary
1 tsp sweet pepper powder
0,5 dl (90 g) cooking oil
2 dl (70 g) rolled oats
9 dl (600 g) wheat flour

Stir the yeast into lukewarm milk. Add the rest of the ingredients. Stir.

Pour the dough onto a baking tray covered with parchment paper. Spread it to form a 25 x 35 cm rectangle. Sprinkle with rolled oats.

Cover with a tea towel and let rise for about 30 minutes. At the same time, preheat the oven to 225°C. 

Use a knife of a dough scraper and mark the bread into 12 pieces. Bake for 15 minutes.

Let cool on a wire rack.

leftover

Malted Orange Rolls

September 07, 2016


In the summertime I make often cheese and home-made beer. Consequently, I have lots of whey and mash in my freezer at the moment. If you don't have them, you can replace mash with malt and hot water and whey with water (or, in this case, orange juice mixed with water). 

 20 pcs.

 2 dl (200 g) mash (leftover from brewing beer)
8 dl (800 g) whey
50 g fresh yeast
1 tbsp salt
1 orange, grated zest and juice
1 dl (140 g) Scandinavian dark syrup (or light molasses)
4 dl (150 g) rolled oats 
20–22 dl (1300–1400 g) wheat flour

Stir the yeast, salt, orange (zest and juice) and syrup into lukewarm whey/mash mix. Mix in the rolled oats. Keep kneading and adding wheat flour. It's impossible to tell the exact amount of wheat flour to use, it depends on the moisture of the mash and the amount of juice in the orange. But, less is always better than too much. Leave the dough as moist as you can. It's supposed to be moist and wet. 

Cover the bowl and let the dough rise for 20 minutes. 

Turn the dough out onto a floured surface. Use a dough scraper to assist you and fold the dough gently couple of minutes. Divide the dough in half. Roll each half into a rope. Cut each rope into 10 pieces. Shape each piece into a roll. Line 3 baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes.

Preheat the oven to 225°C. Bake for 15–20 minutes. 

Let cool on a wire rack.


leftover

Potato Rolls

August 17, 2016


The addition of mashed potatoes makes for some deliciously moist, soft bread. So, if you have some leftover mashed potatoes, it's a time to use them to make these wonderful rolls.

12 pcs.

5 dl (500 g) milk
50 g fresh yeast 
2 tbsp honey 
2 tsp salt 
2 tbsp caraway seeds 
0,5 dl (50 g) cooking oil 
2 dl (1 cup, US) mashed potatoes 
about 15 dl (1 kg) wheat flour 

In a large mixing bowl, dissolve yeast, honey and salt in lukewarm milk. Stir in caraway seeds, cooking oil and mashed potatoes. Gradually mix in the flour and knead the dough for 10 minutes. It's impossible to tell the exact amount of wheat flour to use, it depends on the moisture of the mashed potatoes. If you are unsure, a little less is always better than too much. 

Cover with a tea towel and let rise for 30 minutes. 

Turn the dough out onto a floured surface and knead about 3 minutes. Roll the dough into a rope and cut it into 12 pieces. Shape each piece into a ball. Line two baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes. 

Preheat the oven to 225°C. Score the rolls with a sharp knife or a razor blade attached to a grilling stick. Bake for 15 minutes. 

Let cool on a wire rack.


roll

Spelt Rolls

July 27, 2016


With its origins around 7,000 B.C., spelt is one of the oldest cultivated grains. The oldest find of spelt grain from Finland is dated to about 300 AD from Salo, in Southwestern Finland. Recently it has been rediscovered. Some of the renewed interest centres on its health benefits, but bakers love it because spelt flour makes an incredibly tasty, nutty breads.

I like to bake with spelt flour too, but this time I use spelt grains and rolled spelt. 

12 pcs. 

2 dl spelt grains 
water 
5 dl (500 g) milk 
50 g fresh yeast 
1,5 tsp salt 
1 tbsp honey 
2 dl (250 g) quark 
2 dl (80 g) rolled spelt 
12 dl (800 g) wheat flour 

Boil up water and 2 dl spelt grains. Simmer for 15 minutes. Set aside to cool. Pour out the water. 

In a large mixing bowl, dissolve yeast, salt and honey in lukewarm milk. Stir in quark, spelt grains and rolled spelt. Gradually mix in the flour and knead the dough for 10 minutes. 

Cover with a tea towel and let rise for 30 minutes. 

Turn the dough out onto a floured surface and knead about 3 minutes. Divide the dough in half. Roll each half into a rope. Cut each rope into 6 pieces. Shape each piece into a ball. Line two baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes. 

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

Let cool on a wire rack.


no-yeast

Seed Rolls

June 15, 2016



It's time to take out the sourdough starter. In summer it's happy and works well, a dough will rise quickly in a warm place.

12 pcs.

 This is where the magic begins, the sourdough starter.


First day, evening

1 dl (100 g) sourdough starter
1 dl (100 g) lukewarm water
2 dl (60 g) graham flour
1 dl (65 g) wheat flour

Combine the ingredients in a lidded bowl. Cover with a tea towel and leave at room temperature (22–24°C) for one hour. Cover loosely with the lid and store the starter dough in the refrigerator overnight.

Second day, morning

the starter dough from the evening before
1 tbsp honey
5 dl (500 g) lukewarm water
1 tbsp salt
2 dl (120 g) sesame seeds
1 dl (70 g) chia seeds
10 dl (650 g) wheat flour

Blend the honey, lukewarm water, salt and seeds with the starter dough. Keep kneading and adding flour until the dough is bouncy and elastic. 

Cover and leave to rise until doubled in size. 

Turn the dough out onto a floured surface and knead it gently. Roll the dough into a rope. Cut the rope into 12 pieces. Shape each piece into an oval. Line two baking trays with parchment papers, place the rolls on them.

Cover and leave to rise.

Moisten the tops with a spray bottle and sprinkle with sesame seeds.

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

Let cool on a wire rack.

roll

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.


leftover

Gardener's Rolls

April 08, 2016


Make the most of leftover potatoes with this easy recipe for delicious rolls. This is one of my favorite recipes, because chives take a normal bread dough and turn it into something heavenly. 

I love chives, which have great taste and an interesting history. The usage of chives dates back 5000 years, although they have not been cultivated in Europe until the Middle Ages. Chives were grown in kitchen gardens and used as a medicine. In Finland, people have relied on chive as a treatment for cough, shortness of breath, wounds, scurvy, and rheumatism. 

12 pcs.

5 dl (500 g) lukewarm water 
50 g fresh yeast 
2 tsp salt 
2 tbsp honey 
2 (250 g) boiled potatoes 
50 g melted butter 
2 tbsp dried chives 
14 dl (900 g) wheat flour 

Dissolve yeast, salt and honey in the lukewarm water. Add boiled and grated potatoes, butter and chives. Gradually mix in the wheat flour and knead the dough about 8–10 minutes. 

Cover and leave to rise at room temperature for 30 minutes. 

Turn the dough out onto a floured surface and knead it. Roll the dough into a rope and cut it into 12 pieces. Shape each piece into a ball and dip the tops into flour. Line a baking tray with a parchment paper and place the rolls on it. 

Score the rolls and let them rise at room temperature for 30 minutes. You can score the rolls with a sharp knife, but a razor blade attached to a grilling stick is the right tool to me. I just love this DIY tool! 


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

Let cool on a wire rack. 

Gardener's Rolls keep well at room temperature. You can bake them in the evening and serve them at the morning coffee with scrambled eggs. Unbelievable good!

leftover

Carrot Rolls

February 03, 2016


In midwinter I have a habit of pressing carrots, oranges and ginger through a juicer when I'm feeling a little under the weather. 1 kg of carrots leaves 2 cups of dry carrot pulp behind. I add the pulp to bread mixes within 24 hours or freeze it for use in recipes later. 

If you don't make juices, substitute the leftover juicer pulp with regular grated carrots. This pulp is not as dry as the carrots from the juicer, but the recipe will still work just fine. 

14 pcs.

5 dl (500 g) buttermilk 
50 g fresh yeast 
1,5 tsp salt 
2 tbsp honey 
1 tbsp fennel seeds, coarsely crushed 
5 dl (2 cups, US) grated carrots 
1 dl (60 g) graham flour 
about 13 dl (850 g) wheat flour 

Stir the yeast, salt, honey and crushed fennel seeds into lukewarm buttermilk. Mix in the grated carrots and graham flour. Keep kneading and adding wheat flour until the dough is bouncy and elastic. This will take about 8 minutes.

Cover and leave to rise at room temperature for 30 minutes. 

Turn the dough out onto a floured surface and knead it softly, for just a moment or two. Divide the dough in half. Roll each half into a rope. Cut each rope into 7 pieces. Shape each piece into an oval ball. Line two baking trays with parchment papers and place the rolls on them.

Cover and leave to rise at room temperature for 30 minutes. 

With a sharp knife, score the rolls. Preheat the oven to 225°C. Bake for 15 minutes. 

Transfer to a wire rack, cover and let cool.

roll

Brolls

January 13, 2016

Buttermilk Rolls by Scandinavian Bread

Brolls are breads somewhere between small breads and large rolls. 

 3 breads

 2 dl (200 g) buttermilk
2 dl (200 g) milk
25 g fresh yeast
1 tsp salt
9 dl (600 g) wheat flour

In a large mixing bowl, dissolve yeast and salt in buttermilk-milk mixture. Gradually mix in the flour and knead the dough until it's smooth and elastic.

Cover and leave to rise at room temperature for 30 minutes.

Turn the dough out onto a floured surface and knead about 3 minutes. Cut the dough into 3 pieces. Shape each piece into a large oval. Line a baking tray with parchment paper, place the rolls on it, cover and leave to rise at room temperature for 20 minutes.

Preheat the oven to 200°C. With a sharp knife, make couple of slashes into each roll. Bake for 25 minutes. 

Cover and let cool on a wire rack.

oat

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.

roll

Crunchy Seed Rolls

November 11, 2015



It's nice to bake with children. My boy has been a keen baker from the age of two. We started in the traditional way by baking Christmas cookies - and of course, eating the raw dough. Now, at the age of six, he likes to bake rolls. So, he is the baker of the week on the blog. He baked and named these rolls, which are full of seeds, because he loves the way they crunch in his mouth. 


 16 pcs.

1 dl (100 g) spelt grains
3 dl (300 g) water
50 g fresh yeast
1 tbsp honey
1,5 tsp salt
5 dl (500 g) lukewarm water
0,5 dl (45 g) cooking oil
3 dl (1,5 cup, US) salad seed mix*
about 13 dl (700 g) dark wheat flour (yeast bread wheat flour)

*There is a wide range of salad seed mixes available in supermarkets and groceries, but most of them contain sunflower and pumpkin seeds as well as pine nuts. There might be some nuts or dried berries in the blend too. In any case, the bigger bits the better, is a good rule for this recipe. 

 Boil up 3 dl water and 1 dl spelt grains. Set aside to cool. Pour out the water.
   You can do this beforehand because hot water and a child is never a good combination.  

 In a large mixing bowl, dissolve yeast, salt and honey in lukewarm water. Stir in spelt grains, cooking oil and salad seed mix. Gradually mix in the flour and knead the dough until it's smooth and elastic. 
   The child can easily knead the dough if you use a mixer together. In addition, all electrical kitchen appliances are super interesting! The future baker is equally inspired if he/she is allowed to decide what happens. Let the child touch the dough couple of times and tell you when it's ready. The child usually hits it right if you lightly steer the conversation.

 Cover with a tea towel and let rise for about 30 minutes.

 Turn the dough out onto a floured surface and knead about 3–5 minutes. Divide the dough in half. Roll each half into a rope. Cut each rope into 8 pieces. Shape each piece into a ball. Line two baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes.

   A plastic dough scraper makes it easier for the child to handle the dough and it's also safer than a knife, when the child starts cutting out the pieces.


Preheat the oven to 225°C. With a plastic dough scraper, make a cross into each roll. Bake for 15 minutes. 
   
Remove from the oven and let cool on a wire rack.

oat

Monster Basil Rolls

October 12, 2015


On Mother's Day I got tiny basil seedlings, which my boy has planted into a tiny pot in daycare. The beginning was humble, but as the weeks went by the plant grew and grew until it was a huge bush. 

It's no wonder I have found ways to add basil to everything from soups to ice cream. Now it's time to harvest the last leaves. Most of the herb I'll chop, place in ice cube tray compartments, cover with cooking oil and freeze. As fresh basil leaves go well in breads, it's time to invite herbs to this week's bread dough. 

 These rolls are full of basil, parsley and chive, but my hand is light when adding salt. I can cut back on salt because the great taste comes from the herbs. 

 I replace 1 dl (65 g) wheat flour with the same amount of pea flour. It strengthens the "green" taste of the rolls, but you can use only wheat flour if you wish to do so.

 10 pcs.

 5 dl (500 g) lukewarm water

50 g fresh yeast
1 tsp salt
2 tbsp honey
0,5 dl (45 g) cooking oil
1 dl (0,5 US cup) chive
1 dl (0,5 US cup) basil
1 dl (0,5 US cup) parsley
1 dl (40 g) rolled oats
11–12 dl (750 g) wheat flour

In a large mixing bowl, dissolve yeast, salt and honey in water. Stir in cooking oil, chopped herbs and rolled oats. Gradually mix in the flour and knead the dough until it's smooth and elastic. 

Cover with a tea towel and let rise for about 30 minutes.

Turn the dough out onto a floured surface and knead about 3–5 minutes. Roll the dough into a rope. Cut the rope into 10 pieces. Shape each piece into an oval roll. Line two baking trays with parchment papers, place the rolls on them, cover and let rise at room temperature for 30 minutes.

Preheat the oven to 225°C. With a sharp knife, make three cuts into each roll. Bake for 12–15 minutes. 

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

no-yeast

Wild Rolls

October 03, 2015


There is magic in sourdough. I just can't stop admiring the power of wild yeast and the rich flavors and chewy textures of true sourdough breads. 

 Do you already have a sourdough starter? If not, here's a no-fuss sourdough starter recipe for you.

 7 pcs.

 1 dl (110 g) sourdough starter
2 dl (200 g) lukewarm water
2 dl (120 g) graham flour
2 dl (130 g) wheat flour

Mix together the sourdough starter, water and the flour. Cover with a tea towel and leave at room temperature for 7–8 hours.

1 tsp salt
2 dl (200 g) water
about 7,5 dl (500 g) wheat flour

Stir the salt into the lukewarm milk. Gradually mix in the wheat flour. Knead the dough until it's smooth and elastic. 

Cover with a tea towel and leave at room temperature for 5 hours.

Turn the dough out onto a floured surface and knead it lightly. Roll the dough into a rope. Cut the rope into 7 pieces. Shape each piece into a ball. Line two baking trays with parchment papers, place the rolls on them.

Cover and leave to rise in a cold place for 9 hours.

Preheat the oven to 250°C. Bake for 10–12 minutes. 

Remove from the oven, transfer to a wire rack, cover and let cool a bit before eating them.