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Breakfast rolls

updated

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Ingredients for 1 servings:

  • 500 g spelt flour
  • 290 ml water, lukewarm
  • 15 g salt
  • 10 g honey
  • 10 ml olive oil
  • 42 g fresh yeast (1 cube)

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 20 minutes; Total time approx. 8 hours 40 minutes

Knead all ingredients together into a smooth dough. It’s best to use a food processor for this. Knead for 6 minutes on speed 1, then 8 minutes on speed 2. Cover and let the dough rise at room temperature for 3 hours. After the first rising time, stretch and fold the dough. Cover and let it rise in the refrigerator for another 8-14 hours, ideally overnight. After this time, form rolls from the dough. Let them rest for another 30 minutes. Meanwhile, preheat the oven to 200°C fan/convection oven and bake the rolls for 20 minutes. Tip: Place a bowl of water in the oven.

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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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