Category Archives: Rolls

November 22nd, 2014

Lye rolls with sweet Starter

Category regional breads, Rolls Tags: lye pretzels, Sweet starter 43 Responses

It is near to self torture to bake lye rolls which has to be frosted as soon as they are cooled. While starring on the still hot rolls I asked myself: “WHY? Why did you not make the double amount?” Because I LOVE lye rolls. But I proofed that I can control myself and did not snack a single one. But just because they were meant for the birthday brunch of my love. If they wouldn’t be for him, I would not guaranteed for anything…

For this lye rolls I followed Dietmars advice and warmed the lye to 30°C. This gave the rolls an incredible shine! And because they are so delicious and beautiful and a star for every birthday table they are perfect not only for my loves birthday but as well for my blog birthday event!

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November 8th, 2014

Weckmann

Category regional breads, Rolls, Special Occasions Tags: Biga, only with yeast, Sahne, Weckmann 28 Responses

The Weckmann is a tradtional bread baked in germany between Saint Martins Day and Christmas. In the Rhineland they are given to children after the Saint Martin procession.

It is five years ago since I posted the last Weckmann recipe. I baked them than for my first blogbirthday. This year I felt that I would like to try a new recipe, with cream, egg yolk and a biga as preferment. The cream makes the dough very tender and the dough is easy to handle, too. And using cream instead of butter makes it easy to let the dough rise in the fridge, so you can bake them freshly the morning if needed.

They have a tender crust and soft crumb and a perfect to enjoy them together with a cup of hot cacao.

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October 16th, 2014

Pumpkin rolls

Category Rolls, World Bread Day Tags: Kürbis, only with yeast, Poolish, Über-Nacht 4 Responses

It’s again this time of the year: Zorra asks all of us to bake a bread for world bread day. Since I have a blog of my own I follow her call and post a delicious recipe on 16. of october, This year I found inspiration for the recipe in the big, plumb pumpkins we harvested in the garden of the parents from my love.

When I use homemade pumpkin puree the water content always vary and this make it difficult to repeat the recipe. And so I took my old but beloved juice centrifuge and juiced 600g pumpkin. I got nearly 340g juice. I used it to make a poolish in the morning and kneaded a dough with more juice and the poolish in the evening. I formed the rolls before I went to bed and let the rolls proof in the fridge. At the next morning I only had to bake the rolls.

The rolls got a dark golden crust and a soft yellow crumb. They have a strong, delicious pumpkin flavour – as good as rolls with pumpkin puree – and the preferment and the long, cold proof for a complex flavour. And the the remaining pumpkin marc from juicing can be cooked in a pumpkin soup. And to the pumpkin soup you can of course serve this rolls…

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September 23rd, 2014

Federweisser Rolls with Rye Poolish

Category Overnight, Rolls Tags: Federweißer, Rye, Über-Nacht 8 Responses

From our kitchen window we could see how our neighbour, the vintner, put the first flasks with young wine (in Germany called Federweißer) in the display. And because we were waiting for the first bottle of Federweißer already, my dearest one directly went to buy some flasks. He came back with to happily fermenting flasks but not before he and our neighour savoured a glass of it together.

And because we enjoyed the Federweißer bread I baked last year so much, I started directly a poolish with rye flour. The idea of using rye instead of wheat flour I got from Dietmar

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August 10th, 2014

Crusty rolls with Pâte Fermentée

Category Rolls Tags: Egg, Pâte fermentée, Rolls, Sourdough 26 Responses

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!

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August 3rd, 2014

Kefir rolls

Category hand kneaded, Overnight, Rolls Tags: Hand kneaded, Honey, Kefir, Über-Nacht 6 Responses

I own milk kefir grains since some months. In such a kefir grain you can find a lot of different lactic acid bacteria and yeast and making homemade kefir is even more easy then making yoghurt. You just have to put the grains into milk and leave them for about 1 day. It is a fresh, slightly sparkling refreshment – especially during summer – and is good for health, too.

Like always I ended at some point whisking to put this milk product into a bread dough. And so I bake delicious kefir buns this weekend. I made a no-knead version, it just involves mixing the dough and let it rise over night. The next morning I rolled the dough into a long band, rolled it up into a long log and cut it into pieces. That is way faster then rolling each part up alone.

I baked them seamside up and they crack open very nicely along the seam during baking. They have a rather soft crust and moist crumb similar to my favourite Yoghurt rolls. Some Emmer flour gives the rolls a nutty flavour and the kefir adds a certain freshness to the buns.

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July 19th, 2014

Breakfast rolls

Category Rolls Tags: Buttermilch, Egg, Poppy seeds, Sesame 45 Responses

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!

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June 24th, 2014

Sesame Flowers

Category hand kneaded, Overnight, Rolls Tags: Anfänger, Hand kneaded, Mituns, Sesame, Über-Nacht 21 Responses

Some month ago, my colleagues had the idea that I should asked the editorial stuff of our coworker journal if they would like to publish one of my recipes. After some very nice mails I started to develop a recipe. And because I’m working in the botanical institute I decided to bake rolls in form of flowers.

The dough follows my favourite principles: a little bit yeast and a long fermentation in the fridge, which helps to build a great flavour.

And for all who do not read the “Mituns” (which should be most of you), here is the recipe which is printed in the current issue:

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June 9th, 2014

Pentecost Rolls

Category hand kneaded, Overnight, Rolls Tags: Hand kneaded, mit meiner Mama, Poolish, Über-Nacht 3 Responses

We spent this Pentecost sunday with my parents in their garden. At evening, when my sister and her family headed home to put their exhausted children to bed, my mum and me started to fill the dishwasher and to tidy the garden. My mum asked me then: “I prepared a poolish in the morning. Do you have an idea for breakfast rolls?” Of course I had and while she collected the toys flying around in the garden, I kneaded a dough and chatted a little bit with my dad. We put the dough in the cold cellar so it could rise overnight.

The next morning my mom send me some pictures from their breakfast table and the note: “The rolls are great” . And so we decided to do this blog post together, with her pictures and my writing and the rolls we did together!

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June 1st, 2014

Brioche

Category Rolls, Special Occasions Tags: Butter, Egg, Eier, Sweet starter 13 Responses

Since some weeks I have some niece little brioche forms sitting in my cupboard which are only waiting for being filled with a new recipe. This long weekend was the perfect time to try the idea of baking Brioche with sweet starter. This strong, not tangy sourdough adds a niece complexity to the dough while the big amounts of egg and butter yield a soft and fluffy crumb.

But this big amount of butter makes it necessary to use a kitchen machine for kneading. When the butter is added, the dough loose all of its strength and becomes soft and smeary. So soft and smeary that I had my doubts if I could knead it to good consistency. But during intensive kneading with the kitchen machine the dough gains back its strength and after 15 min the gluten network was fully developed. But it is worth to find the patience to knead for such a long time because this will result in a fluffy crumb which can be torn into long fibres.

The only thing I will change the next time is that I would form the upper ball for the Brioche à tête a little bit smaller so that the head is easier to recognize.

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