Category Archives: Rolls

May 22nd, 2014

Poppy Seed Rolls with white Chocolate

Category Rolls Tags: Olivenöl, only with yeast, Pâte fermentée, Poppy seeds, White Chocolate 5 Responses

I have this rolls in my mind already for some time. Since Lutz posted some pictures of his trip to alsacian bakeries, to be precisely. One of this pictures shows a baguette roll with white chocolate. That sounded good, but I had immediately the idea that some poppy seeds in the dough would enhance the sweet flavour of the the white chocolate with its nutty taste. A counterpoint to the sweetness is the salty dough with a high amount of prefermented dough and olive oil. This makes the rolls to a delicate treat, which should be savoured only with a little bit of butter so the whole complexity of their flavour can be enjoyed.

An advice for chopping the chocolate: the chocolate should be chopped into rather small pieces, because big pieces tend to form small chocolate vulcanos on the surface of the rolls. The chocolate caramelize then, what tastes not bad, either, but looks quite ugly!

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May 17th, 2014

Knots (baked with brewers yeast)

Category Bread Baking Day, hand kneaded, Overnight, Rolls Tags: BBD, Bierhefe, Hand kneaded, Malz, only with yeast, Rolls, Über-Nacht 7 Responses

Until the 18th century bakers went to the next brewery to get some yeast for baking. Even the name of the yeast we use for baking shows that it was originally used for making beer: Saccharomyces cervicae. But when the new bottom fermenting yeast strain Saccharomyces carlsbergensis used by more and more breweries getting yeast for baking was not possible anymore because this yeast stays on the bottom of fermenting vessel (instead on floating on top like S. cervicae.) And so the first commercial produced yeast for bakers appeared on the market in 1780.

When my love and me brew beer it always breaks my heart to throw away the yeast which remains after bottling. And because I search ancient recipes for this month BBD, I decided to bake rolls using the beer yeast instead of the “normal” bakers yeast (which is the same species, anyway).

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May 3rd, 2014

Crusty rolls

Category Rolls Tags: Rolls, Sourdough, Über-Nacht 15 Responses

I bake the classical german “Schnittbrötchen” (lengthwise cut roll) rather seldom. But this weekend I dreamed of beautiful rolls with a perfect open slash. And because I love freshly baked rolls for breakfast I let the dough rise once again overnight in the fridge. A little bit of sourdough helps to enhance the flavour.

The next morning I shaped the rolls, let them relax for some minutes and cut them deeply. Then I lay the cut together once again and turn the rolls on the cut side to let them proof. This trick results in the typical form of a “Schnittbrötchen”. I liked the rolls very much – they would go very well with some sesame or poppy seeds, too. I think I will bake them more often from now on!

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April 24th, 2014

Wild Herb Fan Rolls

Category Rolls Tags: Giersch, Liebstöckel, Mint, Pimpinelle, Sauerampfer, Sweet starter, wild Garlic 6 Responses

The Inspiration for this wild herb fans was Michas wild garlic pesto. But instead of using only wild garlic I used other wild herbs I found when I strolled through in my parents garden: wild garlic, ground elder, sorrel and salad burnet. From the domesticated herbs I choosed – like Micha – some leaves of mint and lovage. I can strongly recommend to make a bigger batch of the pesto, it is great for seasoning risottos or pasta dough, to season a salad sauce or for a spring time variation of remoulade.

But back to the wild herb fans… I decided to make another dough then for the herb fan rolls, using sweet starter and making the dough stripes a little bit longer, placing them as a “U” shape in the muffin form. This give the rolls a nice shape.

The rolls are delicious, perfect to start the barbeque season.

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March 29th, 2014

Chestnust Krusti

Category Overnight, Rolls Tags: Kastanienmehl, Olivenöl, only with yeast, Rolls, Über-Nacht 9 Responses

When I was doing my weekly groceries in the wholefood shop I spotted a bag with chestnut flour. Spontaneously I bought it. But after putting it into the pantry to my other flours I forgot about it. But some weeks later, when I put away a new batch of flour, it came back into my notice. And I started to think about a recipe directly.

At the end I decided to bake chestnut “Krusti”. A Krusti is a german roll for which the dough is rolled into a log and which is then baked seamside up. During ovenspring it will open along the seam, forming a good part of crunchy crust. We like this kind if bread very much.

The chestnut flour added a subtle nutty sweetness flavour and gave crumb and crust a niece brown colour. The crumb is very soft and fluffy, while the crust is crunchy. This roll is a new favourite!

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March 20th, 2014

Baguette rolls with sweet starter

Category Bread Baking Day, Rolls Tags: Hand kneaded, Sweet starter, Über-Nacht 27 Responses

A short glance in our pantry told me last Friday that it was really time for restocking flour. And so the rolls I was planning to bake the next morning was dictated by the flour I had still in stock. And the rolls turned out great! Great oven spring, open crumb, crisp crust and a great flavour, too. And so I decided to post the recipe despite the fact that there is already a bunch of baguette recipe here on the blog.

And I will send them to Zorras Bread Baking Day as well. This month it is hosted by Food for Angels and Devils and is dedicated to the ultimate Baguette recipe.

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February 20th, 2014

Basler Fastenwähe

Category Rolls, Special Occasions Tags: Caraway seeds, Gastbeitrag, Pâte fermentée One Response

Since last year I plan to bake “Basler Fastenwähe”, a special bread which is bake in Basel during Three Kings Day and Carnival. It is made with a very rich dough with a lot of butter, similar to the swiss butter braid, glazed with egg and sprinkled with caraway.

The form with the four cuts is made with a special tool named “Faschtewaije Yse”. But I don’t own one and so I used a small trick and made the cuts with a not longer used (and very welled cleaned) credit card. The card has the perfect size and making the cuts worked very well.

I liked the Fastenwähe very much, they are very delicious with a rich buttery flavour, which is especially good when the bread is still a little bit warm from the oven!

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February 16th, 2014

Weekend Rolls

Category hand kneaded, Overnight, Rolls Tags: Hand kneaded, Spelt, Sweet starter, Über-Nacht, Wheat 22 Responses

After all the sweet posts something hearty is needed here on the Blog!

At the moment I bake a lot of bread using my sweet starter because I’m still in love with my not sour sourdough. I hope it is not getting boring for you. But the sweet starter allows me even to make dough which can rise in the fridge for 24 hours or longer without degrading the gluten or getting to sour. I used a cold fermented dough already for this baguettes. My weekend rolls work the same way, the dough rise in the cold for 12 to 36 hours and whenever I need rolls on the weekend I take some dough out and bake them freshly. The recipe will yield 10 Rolls, but the recipe can easily be doubled. A perfect recipe for a lazy weekend!

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January 11th, 2014

Three Grain Burger Buns

Category Rolls Tags: Buckwheat, lactose free, Spelt, Wheat 9 Responses

I love homemade (vegetarian) Burger. And when really everything – from burger patty to the bun – is made by myself, it did not longer deserve the term “fast food”.

To push this dish to the healthy side, I bake the buns this time with 50% whole grain flour. The whole grain flour is a mixture of self milled spelt, wheat and buckwheat. This is not only healthy but it adds a deep nutty flavour to the buns as well. The only problem when baking with whole grain flour is that they tend to get dense and dry. To prevent this I made a hot soaker with some of whole grain flour and used the rest for autolysis so the bran could absorb as much water as possible.Adding some sourdough starter from the fridge as well as some malt helps to create round flavour.

The buns were great, with a soft and tender crumb, and together with some lentil cauliflower patties and a lot of lettuce and tomatoes they were a delicious dinner. And the leftover buns tasted good as breakfast roll with some honey or marmalade, too!

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November 29th, 2013

Rye Yoghurt Rosebud Rolls

Category Overnight, Rolls Tags: only with yeast, Rye, Über-Nacht, Yoghurt 35 Responses

Last weekend I baked once again Overnight rolls, something I do nearly every Sunday, when I don’t want to leave home to get freshly baked rolls for breakfast.

This time I baked rosebud rolls. This rolls are called so because during the oven spring their top will spring open like a little rosebud. To enhance this effect, the rolls can be coated with some butter as well, but it is not necessary and so I did it the more simple way.

The recipe uses some rye flour to make the rolls hearty and yoghurt to add a fresh flavour and some moisture to the crumb. The crust stays a little bit softer then of rolls solely baked with water, but that’s how my love liked his breakfast rolls.

The rolls are perfect for breakfast, with a soft, regular crumb and pairs well with either sweet things like honey or jam or an hearty cheese!

Last weekend I baked once again Overnight rolls, something I do nearly every Sunday, when I don’t want to leave home to get freshly baked rolls for breakfast.

The rolls are perfect for breakfast, with a soft, regular crumb and pairs well with either sweet things like honey or jam or an hearty cheese!

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