I have read a lot about baking and cooking during the years which is solely a consequence of an intense need in finding out why things are the way they are. What happens when I mix these ingredients and why? Can I choose this ingredient instead of that one? What happens if I reduce that ingredient and increase this one?
Questions like these are constantly roaming my head and bread baking is not an exception. When it comes to bread, I’ve come to the conclusion that it is so simple that anyone should do it – at least two times! In my last post I “bashfully” wrote about the easy bread baking – but instead of following up with a recipe I all of a sudden switched over to cake baking (!). After publishing my post, I looked through my bread recipes and found one I hadn’t used for years. I just had to retry it that same evening and after enjoying my golden buns the following breakfast I thought this would be perfect to share here on the blog. Needless to say, it’s easy and since you let the dough rise in the fridge over night you can have steaming hot breakfast rolls in a heart beat. Also, you can choose the kind of flour you prefer; wheat, spelt wheat, rye, graham flour etc. You can, also, use water instead of milk to get a more airy texture. This will of course affect the bread as a whole, but it will still be the bread of your choice. If you find this overwhelming, just follow my recipe straight on. I promise it will not let you down.
Go, bake, now!
Good morning bread rolls
# 15 grams organic yeast
# 200 ml cold organic milk (at least 3 % fat)
# a pinch of salt
# a drop of organic honey
# 100 ml organic fat yoghurt (Greek or Turkish style)
# 15 g organic butter, at room temperature
# 360 g of organic flour (equal parts of spelt, durum and regular wheat)
# one organic, free range egg
# organic pumpkin seeds
1. In a bowl, crumble the yeast in the milk.
2. Whisk in salt and honey.
3. Add the yoghurt and butter.
4. Weigh the flour and add to the milk and yeast mix, a little at the time. Keep an eye on your doughs texture. Sometimes you need less flour, sometimes more, depending on what kind you use and the flours quality. The dough should be smooth when it’s ready.
5. Divide the dough in eight pieces, and roll each piece into a ball. Place the rolls on a parchment covered baking tin – or a cutting board if the tin doesn’t fit in the fridge. (Just let the parchment paper slide on to the tin when you are ready to bake. ) Let the rolls rise in the fridge over night 8-10 hours.
6. Just before breakfast, heat up the oven to 225 degrees (C). Whisk one egg and brush it on the rolls. Sprinkle pumpkin seeds on top and bake for about 10 minutes or until the rolls are golden.
BAKING TIP! Weigh your ingredients. My kitchen scale is probably my best tool when I am baking. I believe it to be more difficult to get the measurements right if I don’t weigh. And this can be crucial to the final result, leaving you with a a dense and heavy cake due to too much flour. So, if you don’t have one, get one right away!