Freshly baked bread is a pure pleasure for both body and soul, especially if you can get it for breakfast.
To start the day with such a luxury is, unfortunately, something that many will refrain from. The main argument uses to be that it takes too long to get the bread ready in the morning.
But it doesn’t have to be that way. With this recipe, you can have freshly baked breakfast rolls in 45 minutes.
Come on. Sure you can wait 45 minutes for some pure pleasure. At least on the weekends maybe?
I promise you it will be easy. There is no kneading required. You just mix the dough in the evening, before you go to sleep. You don’t have to overdo it. Just make sure that all flour is hydrated.
The original recipe contained only yeast, but I added a sourdough starter of course (I could not resist).
The long fermentation time makes sourdough an obvious choice. When you bake hybrid bread (bread with both commercial yeast and sourdough starter), you benefit from the reliable yeast and the superior taste from the sourdough starter. But if you don’t happen to have any mature starter ready it’s not a big deal. It works fine with only yeast.
I also replaced some of the water with milk. It will give a slightly softer crumb, suitable for the mood I’m in at mornings.
Cover the dough with cling film and let it ferment overnight.
Next morning.
The first thing to do the next morning is to preheat the oven. Pour out the dough on a floured working surface and fold it into an elongated package. Let the dough rise for 30-45 minutes, depending on how hungry you are. Divide the dough into 6-8 pieces and put them on an oven plate.
Bake them for 10 to 15 minutes. They should have a nice golden brown color.
Let them cool on a wire rack or eat them immediately.
You see? It is possible to have fresh bread on the breakfast table within 45 minutes.
And remember. Always be sure to enjoy your breakfast. Because the rest of the day’s problems will be so much easier to handle.
Sourdough breakfast rolls
Ingredients
- 420 gram Wheat flour with 11.5% protein content.
- 6 gram yeast
- 250 gram water
- 50 gram milk
- 80 gram sourdoug starter
- 9 gram salt
Instructions
Before you go to bed
- Mix all ingredients before you go to bed. You don't have to overdo it, Just make sure that all flour is hydrated. Cover the dough with cling film and let it ferment overnight.
Next morning
- The first thing to do the next morning is to preheat the oven to 480ºF / 250ºC.
- Pour out the dough on a floured working surface and fold it into an elongated package. Let the dough rise for 30-45 minutes. Divide the dough into 6-8 pieces and put them on an oven plate.
- Bake them for 10 to 15 minutes. They should have a nice golden brown color. Let them cool on a wire rack or eat them immediately.
I always seem to have som leftover Ricotta cheese in my fridge. I buy it for some recipe but seldom use all of it. So I put the rest back into the fridge and try to convince myself that I will use it for something else, which I seldom do. So most of the times, I have to throw it away.
