John Myers
Sweet Breakfast Rolls
The perfect sweet breakfast rolls recipe with a picture and simple step-by-step instructions.
- 30 g Yeast fresh
- 300 ml Milk lukewarm
- 700 g Flour type 550
- 75 g Sugar
- 1 tbsp Honey
- 1 Egg
- 75 g Butter very soft
- 1,5 tsp Salt
- 1 Pck. Vanilla sugar
- 1 tbsp Lemon zest in vanilla sugar, alternatively fresh and pure
- 1 Egg yolk
- 1 tbsp Milk
- 5 tbsp Almond leaves toasted in a little powdered sugar
- Poppy seeds, granulated sugar
- Dissolve the yeast in the lukewarm milk. Put the flour and sugar in a large bowl, mix well and use a spoon to make a deep hollow in the middle. Pour in the yeast milk and mix with a fork and a little flour from the edge to a pulp. Close the bowl well and place in the illuminated oven for 20-30 minutes.
- When the yeast mash has more than doubled, add honey, egg, softened butter, salt, vanilla sugar and lemon zest and knead everything with the dough hook of the Hans mixer until the dough turns smoothly away from the bowl wall. Close the bowl tightly and place it back in the lighted oven for 1 hour. The volume of the dough must more than double.
- When the dough has risen enough, place it on a lightly floured work surface and knead vigorously with your hands. Then cut off portions weighing approx. 100 g and “round off”. That means, briefly roll it into a ball between your hands, then lightly plate it and press its edges together in the middle. This creates a new ball that is smooth on the surface and has the compressed edge on the underside. With this underside, you place the balls with a larger distance (2 trays are required) on the tray lined with baking paper.
- When all the rolls have been made, cover the baking sheets with a cloth and let the blanks rest for another 30 minutes. In the meantime, preheat the oven to 180 degrees.
- Before baking, you can cut about 1 cm deep with a sharp knife crosswise, brush with the egg yolk whisked with the milk and care for if you wish. I made 2 variations, one roasted a little almond leaves and then dusted them with a little icing sugar in the pan. For the second variant (in which the blanks were not cut crosswise, however) sprinkled a little poppy seeds and granulated sugar on the egg yolk.
- The baking time is 20 minutes. They should be golden brown in color. Except for the rest periods, these are fluffy, uncomplicated rolls that are easy to make even for beginners. They can be frozen well and baked again a little.
- The lemon zest in vanilla sugar is a supply that I always get when I only need the juice of organic lemons. I rub the peel beforehand and mix it with vanilla sugar. So I can always call them up – tightly closed and stored in the refrigerator – when I need them.
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