My Dearest like the crusty rolls from the bakery which have a very soft and fluffy crumb. Such a crumb can not be archived without the use of at least some lecithin in the dough. But I do not want to use isolated lecithin and so I decided to use natural sources. Egg yolk and butter milk have both a high content of lecithin and the butter milk adds a good flavour as well.
The dough is made in the evening and rise overnight in the fridge. The next morning the rolls only has to be formed and baked. In about one and a half hour you have delicious warm rolls for breakfast!
yields 11 rolls
- 500g flour Type 550
- 180g Buttermilk
- 150g Water
- 30g sourdough (optional)
- 25g egg yolk (from 1 egg size L)
- 15g Butter
- 10g Malt
- 10g fresh yeast
- 10g Salt
Knead all ingredients for about 12 min at slow speed.
Let the dough rise overnight (at least 12 hours) in the fridge.
The next morning divide the dough into pieces of 80g each. Shape them to oval rolls. Allow them to relax for about 15min, press them down gently and cut them lengthwise very deeply, about 3/4 through the roll. Lay the cut together once again and turn the rolls on the cut.
Proof for 35 min.
Preheat the oven to 250°C.
Turn the rolls, so that the cut side face upside once again, and place them on a paper lined baking tray. Mist with water and bake with steam for about 20 min at 250°C. For really crisp rolls turn to convection mode during the last 5 min.
I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.