Recipe for european breakfast rolls
A completely classic recipe for delightful breakfast rolls, although it requires a bit of work and special ingredients to achieve the goal.
This certainly does not make the recipe any less interesting, as you’ll end up with a perfect roll that makes your mouth water.
We got this recipe from the baker-trained Kim Rosengreen from Bag&Co, who showed us how to make rolls just like when he was an apprentice many years ago.
This recipe uses baking enzyme and wheat sour (dry sourdough), and here you will find a manual on how to make your own proofing cabinet, so you (like the baker) can get shorter proofing times and more consistent proofing.
The sifted rye flour can be omitted, but this requires using approximately 25 grams less water and 900 grams of wheat flour instead.
Rolls
Equipment
- Stand Mixer
- Kitchen Scale
- Bowl
- Oven
Ingredients
- 775 gram Wheat Flour
- 125 gram Rye Flour sifted
- 50 gram Baking Enzymes Baguette enzyme
- 15 gram Sourdough
- 40 gram Yeast
- 600 gram Water about, 20 degrees Celsius (68 degrees Fahrenheit)
Topping
- Birches blue
Instructions
- Put all the ingredients in a mixer and knead at the lowest speed for 7 minutes.
- Then turn the mixer up to medium speed and let it run for 3-4 minutes. It can easily be longer; the dough should have a shiny surface and pass a simple gluten test: Wet your hands and lift the dough. If you can stretch it without it breaking immediately, it's ready to rise. If not, give it another 1-2 minutes and try again.
- Cover the bowl with a lid/tea towel and let it rise for 20-25 minutes.
- Knock down the dough and pour it out onto a floured surface. You can use rye flour if you prefer.
- Weigh out the dough into 80-gram pieces and shape them. The key is to tighten them up by folding/pushing the sides of the dough under the center. This tightens the surface.
- Pour poppy seeds into a bowl.
- Moisten a clean dishcloth and place it on the table. You'll use it to dip the tops of the rolls in before dipping them in the poppy seeds.
- Place them on a perforated baking sheet or a baking sheet lined with parchment paper.
- Once all the rolls are shaped and placed on the baking sheets, they need to rise in a proofing cabinet. Most people don't have one, so it's important to prevent them from drying out. You can use an oven with a bowl containing 2-3 dl of boiling water at the bottom before placing the baking sheets inside.
- Let them rise for 20-30 minutes. They will rise about 1/3-1/2 in size, and when you press them, they should be elastic enough to hold their shape.
- Preheat the oven to 250 degrees Celsius (482 degrees Fahrenheit) with a fan.
- Put the rolls in the oven and pour 1/2 dl of water into the bottom of the oven.
- Bake them for about 20-25 minutes. They should turn golden and sound hollow when tapped on the bottom.
- Take them out of the oven and place them on a cooling rack. You will hear them crackle/"sing," which is because they contract slightly and crackle at the edges.Enjoy.