I was thinking about calling this recipe “Fast Breakfast Rolls” But then I realized that my kind of “fast” is not what other people would consider as “fast”. Fast means for me: I spent 15 minutes the evening before baking (and even then did my mixer most of the job) and need another 45 min the next morning (including shaping and baking) until I can serve the rolls. The ten to twelve hours the dough needs to rest do not count for me because during that time I normally sleep!
And during I sleep the dough develops a great flavour due to a long and slow fermentation. The little bit of yoghurt enhances the taste as well with it slight tangy flavour, similar to my favourite Yoghurt-Sesame-Rolls. The gentle shaping and short proofing period I saw on Brotdoc and it works very well for this rolls.
Flavourful, crusty and with a soft crumb are they perfect start into the weekend!
Breakfast rolls with yoghurt
ergibt 10 Brötchen
- 500g flour Type 550
- 100g Yoghurt
- 230g Water
- 3g fresh yeast
- 15g honey
- 15g Butter
- 10g Salt
In the evening place all ingredients in the bowl of the kitchen machine and knead for 5 min at slow speed and 8 minutes at high speed. The dough should be soft but not sticky. Place the dough on the counter, flatten it and fold it from the sides into the middle, so that it forms a square parcel. Place it upside down in a oiled container and proof at room temperature for about 10 – 12 hours.
The next morning heat the oven to 250°C.
In the meantime transfer the dough on a floured counter and flatten it carefully to 2 cm thickness. Use a dough scrapper to cut it into 10 regular pieces.
Transfer to a paper lined baking tray and proof for 15 min.
Put the tray with the rolls in the oven, throw a handful of ice cubes on the bottom of the oven and bake for 15 min on 250°C. Then open the oven a jar and switch to convection mode. Bake another 10 min on convection mode for a crisp crust.