John Myers
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Hearty Breakfast Rolls
The perfect hearty breakfast rolls recipe with a picture and simple step-by-step instructions.
Pre-dough
- 520 g Flour
- 660 ml Milk
- 10 g Yeast cubes
- 25 g Maple syrup
Main dough
- 500 g Flour
- 25 g Salt
- 20 g Yeast cubes
- 40 ml Lukewarm water
spices
- 1 teaspoon Ground caraway
- 1 teaspoon Caraway seeds on the whole
Pre-dough
- Mix the yeast with the maple syrup and then add to the lukewarm milk – put the flour in the mixing bowl and add the milk / yeast mixture – stir thoroughly and then stir this batter for 8-10 hours. (or overnight) cover and leave to rest at room temperature
Main dough
- Now we mix the salt with the flour – then we dissolve the yeast in lukewarm water – we now add the flour / salt mixture and the yeast / water mixture as well as the caraway to the starter dough and leave the dough vigorously in the for about 10 minutes Knead food processor – then let rise again for at least 30 minutes
- Now form balls out of the dough – place on a floured linen cloth – cover and let rest for approx. 15 minutes – then cut several times at the top with a knife – cover again for 15 minutes
to bake
- Put the fat pan in the oven at the very bottom and let it get hot while preheating (250 degrees) – now place the rolls on a baking sheet with baking paper and insert them into the oven – pour a large glass of cold water into the fat pan (steam develops!) And close the oven quickly
- after 10 minutes, switch down to 220 degrees and remove the fat pan – now bake for another 10 minutes without steam – the rolls are ready when they sound hollow when you knock on the bottom .. (be careful!)
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