![\"\"](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2013\/11\/Roggen-Joghurt-Rose-klein.jpg\")
Last weekend I baked once again Overnight rolls, something I do nearly every Sunday, when I don\u2019t want to leave home to get freshly baked rolls for breakfast.<\/p>\nLast weekend I baked once again Overnight rolls, something I do nearly every Sunday, when I don\u2019t want to leave home to get freshly baked rolls for breakfast.<\/p>\n
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.<\/p>\n
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\u2019s how my love liked his breakfast rolls.<\/p>\n
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!<\/p>\n
Last weekend I baked once again Overnight rolls, something I do nearly every Sunday, when I don\u2019t want to leave home to get freshly baked rolls for breakfast.<\/p>\n
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.<\/p>\n
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\u2019s how my love liked his breakfast rolls.<\/p>\n
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!<\/p>\n
<\/p>\n
yields 9 rolls<\/p>\n
![\"roggen-joghurt-rose-2\"](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/10\/Roggen-Joghurt-Rose-2-201x300.jpg\")
<\/li>\nKnead all ingredients in the kitchen machine 5 min at slow speed and 5 min at high speed.<\/p>\n
Ferment overnight at room temperature (about 10 hours).<\/p>\n
The next morning preheat the oven with the baking stone to 250\u00b0C. Divide the dough into pieces of 85g each. Preshape to a ball and let it rest for 15 min.<\/p>\n
Now 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. (Here is a niece how to\u201d video<\/a>).<\/p>\n Place the rolls on a well floured couche or tea towel on the bottom side (with the hole).<\/p>\n Proof for 40 min.<\/p>\n Prior to baking turn the rolls upside down (the side with the hole facing now upwards).<\/p>\n Bake for about 18 min at 250\u00b0C with steam, then release the steam and bake for another 5 min with convection.<\/p>\n I sent this entry to Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n yields 9 rolls<\/p>\n Knead all ingredients in the kitchen machine 5 min at slow speed and 5 min at high speed.<\/p>\n Ferment overnight at room temperature (about 10 hours).<\/p>\n The next morning preheat the oven with the baking stone to 250\u00b0C. Divide the dough into pieces of 85g each. Preshape to a ball and let it rest for 15 min.<\/p>\n Now 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. (Here is a niece how to\u201d video<\/a>).<\/p>\n Place the rolls on a well floured couche or tea towel on the bottom side (with the hole).<\/p>\n Proof for 40 min.<\/p>\n Prior to baking turn the rolls upside down (the side with the hole facing now upwards).<\/p>\n Bake for about 18 min at 250\u00b0C with steam, then release the steam and bake for another 5 min with convection.<\/p>\nRye Yoghurt Rosebud Rolls<\/span><\/h1>\n
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![\"Roggen-Joghurt-Rose](\"$Roggen-Joghurt-Rose-22.jpg\" "\\"Roggen-Joghurt-Rose")
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