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The world's best breakfast rolls

updated

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Ingredients for 1 servings:

  • 180 g wheat flour type 550
  • 100 g wheat semolina
  • 110 g rye flour type 1150
  • 150 ml water, warm
  • 150 ml milk
  • 10 g fresh yeast
  • 8 g salt
  • 8 g olive oil
  • some rye flour for rolling

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 30 minutes

Rolls, made easy…

Knead all the dough ingredients together thoroughly and place in an airtight bowl in the refrigerator for 12 hours. Cut 6 dough balls from the dough without re-kneading and roll them thoroughly in rye flour. Moisten the rolls and let them rise for 45 minutes. Bake the rolls in a preheated oven at 220°C (top/bottom heat) for about 20 minutes. Then turn off the oven and let the rolls rise for another 5 minutes with the oven door slightly ajar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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