We like the Federweisser Bread I baked last week very much and so I started directly to think about other recipes. A Breakfast roll was what I was thinking about. And when Nadja encouraged me to think about other recipes, too, I decided to bake rustically looking rolls for sunday morning. Sunday was election day and I always like to go very early to the election office. And so I needed rolls which would proof overnight in the fridge.
After I come home I only had to put the rolls to the preheated oven. They had a great ovenspring due to the combination of yeast from the young wine and Lievito madre. When I pulled them out of the oven, they started to “sing”, with their crust crackling loudly while they cool down. And they hold what they promise: Crisp crust with a light and soft crumb. The perfect breakfast roll for me!
yields 10 Rolls
- 200g Federweisser
- 200g flourType 550
- Federweisser Preferment
- 150g Lievito madre from the fridge
- 50g Federweisser
- 100g flour Type 550
- 100g rye flour Type 1150
- 30g Butter
- 10g Salt
In the morning: Mix the ingredients for the Preferment and ferment for 10-12 hours on a warm place.
In the evening:Mix all ingredients and knead 5 min at slowest speed, then around 6min on fast speed until medium gluten development.
Ferment for 90 min.
Divide the dough into pieces of about 80g each. Roll each piece into a 8x25cm band, then cut the band into two half, forming to bands of 12,5 cm length each. Place one half over another and roll them into a log.
Proof the roll seam side down overnight in the fridge.
The next morning: Heat the oven to 250°C in the meantime. Before baking turn the rolls upside down and bake at 250°C for 10 min with steam. Open the oven door to release the steam and bake another 10 min to get a crispy crust on convection mode.