savory

Yoghurt Breakfast Bread Rolls

What is better on a Sunday morning than some fresh and crispy bread rolls, coming warm from the oven and filling the kitchen with their lovely smell? And the softly melting butter with a bit of jam…. Hmmmmm, I love it! So for my brother’s visit, we decided to make some bread rolls and found this recipe on a German food blog called mangoseele. The bad thing is, you need to start one day ahead to enjoy the bread rolls in the morning, but on the other hand, you basically need to do nothing but mixing ingredients together, letting them rest for a day, cutting them into shape and baking them – so it is incredibly easy 🙂

What I loved especially about the recipe was that the buns are really crisp on the outside but super soft and fluffy on the inside, kind of like a ciabatta bread, as you can also see on the picture. The yoghurt  added some nice moisture to the dough. So all in all a great recipe! (I have to admit though, that in order to try it out, I just used half of the ingredients, because I am always quite afraid something might go wrong on the way, and I don’t want to waste all the ingredients. But this recipe was so good, I will for sure do it again, with the double amount 😉 )

Ingredients (yields 5 normal sized or 10 small bread rolls):

250 g wheat flour
50g yoghurt
1.25 g instant yeast
4.5 g salt

Knead all the ingredients together to a smooth, elastic dough. Let prove for 1.5 hours at room temperature, but after 30 and 60 minutes stretch the dough to its double length and fold it together into the middle again. Let prove in the fridge over night. For this you should use a fermentation basket with a cover if you have one. If you do not have such a basket (neither do I), you can also thoroughly flour a kitchen towel and spread a casserole dish or another kind of bowl with it. Then transfer the dough to the floured towel and cover with a kind of lid (maybe a plate or simply the ends of the towel).

On the next morning, preheat the oven to 250°C, leaving one “high” baking tray on the bottom drawer of your oven (something that can hold 500 ml of water). Tip the dough out on the floured counter top and carefully flatten it with your hands (but just a bit!). Use a knife to cut the dough once length-wise and 4 times breadth-wise, so that you have 10 small buns. (If you just want 5-6 buns, of course you can cut the dough into fewer pieces 😉 ). Let the bread rolls rest for another 15 minutes. Transfer the to a baking sheet spread with baking parchment and put the sheet into the oven. Pour about 500 ml of water into the baking sheet. Let the bread rolls bake for about 10 minutes at 250°C, then remove the baking tray with the water and let bake for another 15 minutes.

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