We spent a relaxed New years eve with some dear friends and I promised to bring bread. As always, I like to bring a wide variety and so I decided for caraway seed bread, wheat and rye bread, and my favourite spelt, nut and fruit bread. As addition I liked to have small rolls, similar to the little rolls my mum sometimes bought when I was little. They were called bread confection and where turned in a mixture of cheese and different seeds.
For my own variant I decided to go for a classic roll dough with some active malt and sweet starter for flavour. And as I did not planned to spent a lot of time with weighting 32 to mini dough portions I divided the dough into four equal parts and rolled them into strands. Each strand was then cut into eight equal sized parts and each piece then turned in the cheese mixture. That went very well and easy.
The resulting rolls turned out even better then I hoped. They gained a good volume due to the malt and a bit of egg yolk as lecithin source while the sweet starter gave them a good flavour. Just as a good roll should be!
- 80g sweet Starter
- 80g flour Type 550
- 40g Water
- 325g flour Type 550
- 50g rye flour Type 1150
- 220g water
- 20g egg yolk (of 1 Egg size L)
- 20g Butter
- 4g enzyme active Malt
- 8g fresh yeast
- 10g Salt
- Cheese Mixture: pumpkin seeds, grated cheese, sesame
- Seed Mixture: pumpkin seeds, sunflower seeds, poppy seeds, sesame
Mix all ingredients for the Sweet starter and let it rise for 2-4 hours at 30°C until the volume doubled.
Knead all ingredients for the dough for 5 min at slow speed and 10 min at fast speed. The dough should be now soft, but not sticky.
Let the dough rise for 90 min.
Now divide the dough into four equal pieces. Roll each piece into a strand of 30 cm and divide each strand in 8 pieces. Turn each piece first on a wet towel to wet its sureface, then in the cheese or seed mixture. Place them on a paper lined baking tray with the cut facing upwards.
Proof for 90 min.
In the meantime heat the oven to 250°C. Bake the rolls for 15 min with steam during the first 8 min, then release the steam.