For a relaxed breakfast with my sister I planed to bake some rolls. The day before I came home from work lately. It was maybe the only week of “real” (hot) summer we get this year in Germany, and so I decided to enjoy the good weather as much as possible and go swimming first. When I came home I was to tired for long kneading and make some overnight rolls.
As basic I used my all time favourite Recipe for Yoghurt Sesam Rolls, but this time with some whole rye flour and additional Müsli mix. The Müsli is a homemade mixtrue containing rolled oats and barley, raisin, dried apples, sunflower seeds, a lot of chopped almonds and sesame and flax seeds.
I let the dough rise overnight and early in the next morning I formed and baked the rolls, refreshed after some hours of sleep.
And later that day we enjoyed the rolls. They have a crust, which stays a little bit soft – just as my sister like her rolls – and a soft crumb. The overnight fermentation gave them a complex flavour and yoghurt adds some tartness. The perfect roll for sweet marmalade or honey, but great with cheese, too.
- 400g Yoghurt
- 290g flour Type 550
- 50g Wheat, fresh milled
- 50g rye, fresh milled
- 3g fresh yeast
- 10g Salt
In the evening dissolve yeast in yoghurt and mix with the other ingredients until homogenous. Ferment at room temperature.
Divide the dough into pieces of 85g each and form them to light balls. Rest them for 10 min.
Flatten the pieces to thin ovals and rolls them tightly into logs. Proof for 60 min on a well floured couche.
In the meantime heat the baking stone at 250°C.
Slash the rolls two times prior baking. Bake at 250°C for 20min with steam.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.