Kamis, 27 Oktober 2011

Overnight Breakfast Rolls


I've posted a very similar recipe before, but that one uses "rågsikt" which is a Swedish flour made from both rye and wheat flours. Since it's not that easy to find unless you're in Sweden, I thought I'd attempt the same bread with just wheat flour. It turned out great - so I thought it'd definitely would be worth a post on its own.

It's really easy to make. You mix up the dough on the night before, put it in the fridge, and next morning, shape the bread rolls right before they go in the hot oven. Easy as that!

Overnight Breakfast Rolls

10 g fresh yeast
400 ml cold water
540 g all-purpose wheat flour
10 g salt
25 g honey

Mix everything - just mix, don't knead. Place in a bowl and cover with plastic. Place in the fridge over night.

In the morning, take your dough and tip onto a well-floured surface. Pull it into a long rectangle, and fold length-wise so that you have a long and skinny rectangle. Sprinkle with flour.

Heat the oven to 275°C, and pre-heat a baking sheet as well. When the oven, and the sheet, are hot, remove the sheet. Cut your dough into about ten pieces, and place on the hot baking sheet. Lower the heat to 225°C, and bake for about 10-15 minutes.

Please note: I use a fan-assisted oven, and your oven times might vary. Trust your instinct.

Recipe in Swedish:
Kalljästa frukostfrallor