When I was small I already loved to eat “Krusti”, crusty rolls with a rustic shape. And nowadays I enjoy baking them even more because now I can sit in front of the oven and observe how the rolls partly unfold giving each roll a individual shape and creates a lot of crust.
Like I did with these breakfast rolls I added some egg yolk as natural lecithin source. The lecithin enhances the volume of the bread and helps to create a soft crumb without influencing the flavour. And a rather short proofing ensures that the rolls has enough power for a good oven spring. For the good flavour I used some pâte fermentée and a spoonfull sourdough and a little bit butter and malt makes the aroma well balanced. A perfect breakfast roll!