To me, the basic of good breakfast is a good roll. And so we are baking rolls in part three of our little bread baking course. These rolls are looking more complicated then they. For shaping we will use the same method then for the bread we baked last time. And already after 15 minutes the rolls are deeply cut, which is much easier than cutting a fully proofed roll. The cut is carefully laid together and will open beautiful during baking.
For a good volume the recipe uses on the on hand some fat and the lecithin from egg yolk and on the other hand a good kneading. For kneading such a firm dough I knead like that: I press the dough with the heel of hands away from my body. Then I draw the dough back to my body with my fingers. While kneading you need patient because it takes 10 minutes to reach middle gluten development. So turn on some music and knead ahead. At the end the dough should is soft but not sticky.
Another important point especially for rolls is enough steam. It helps for a good volume and a shiny crust. To ensure this I mist the rolls with water before placing them in the oven.
For me, this rolls have potential for a favourite roll. Their taste is mild, but balanced, the crust is crisp and crumb soft and fluffy. A really perfect breakfast roll.
yields 10 rolls
- 500g flour Type 550
- 285g Water
- 20g egg yolk (from 1 egg size L)
- 20g Butter
- 10g honey
- 10g fresh yeast
- 10g Salt
- poppy seeds
- Sesame seeds
Knead all ingredients for the dough for 10 min by hand. The dough should be now soft, but not sticky.
Let the dough rise over night in the fridge (or for 1 hour at room temperature).
Divide the dough into 80g portions. Flatten the dough a little bit and start to fold the dough in the middle. Repeat until a springy ball has formed. Turn it with the seamside down and roll it to a long shape. (For more experienced persons: lay a piece of dough in front of you and lay your hand on the dough. Start to circle your hand fast while bending the hand slowly, to create tension on the dough. At the end the roll should be nicely round and springy. On the bottom, a little hole will form- Now roll it to a long shape)
For Sesame and Poppy seeded rolls wet their surface and dip them into the seeds.
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.