The quest for the perfect breakfast roll is like the quest for the holy grail.

For me a perfect breakfast roll must have a crispy crust and a soft, fluffy crumb. Nowadays, I am satisfied with the crust of my rolls but the crumb is to firm. The best recipe I found until now is the recipe for Ceriola. And so I used this recipe, but instead of water I add some soy milk. My thought behind this: Soy contains a lot of lecithin and lecithin makes dough fluffy.

And the crumb of my rolls is now better. Its still a long way to perfection but it is a step in the right direction. Continue reading →