John Myers
Breakfast Rolls
The perfect breakfast rolls recipe with a picture and simple step-by-step instructions.
- 350 g Spelled flour type 630
- 5 g Yeast fresh
- 220 ml Water cold
- 7 g Salt
- Preliminary dough: Can be started at lunchtime. Mix 120 ml water with 2 g yeast, add 100 g flour and stir well. Set aside, covered.
- Main dough: Can be prepared in the evening. Mix 100 ml water, salt and the remaining 3 g yeast. Add the rest of the flour and the pre-dough and knead everything into a smooth and supple dough. Cover and place in the refrigerator overnight.
- Heat the oven to 30 ° C, switch it off after approx. 20 minutes. Take the dough out of the bowl, do not knead any more. Place parchment paper on a baking sheet. Divide the dough into 6 portions, form rolls and place on the baking paper. Use a knife to cut the length of the rolls in the middle, put them in the warm oven and let rise for about 30 minutes.
- Then take it out of the oven and cover with a cloth. Now heat the oven to 250 ° C. So the rolls can go nicely again, possibly cut the grooves.
- Spray with water and put in the oven. Before closing the door, pour a cup of water on the bottom of the stove and quickly close the door. Bake the rolls until golden in about 10-15 minutes. If you want the rolls darker, you can leave them in the oven a little longer.
- The rolls are a little firmer in consistency than bakery rolls, they fill you up faster, but they are super tasty.
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