Rolls

Most of the bread in this house is made by yours truly. I have, after testing various recipes and methods, found a way to do it which is simple enough for me bake to for every week. Especially during the weekends I prefer baking rolls rather than bread. They take a little longer to make, but for the late Saturday and Sunday brunches the extra effort is well appreciated. I usually follow the same recipe as I use for my bread. These recipes make two bread, so I use half the dough for rolls and with the other half I make a bread.

These rolls are as easy as the bread I bake, with rolling them into rolls is what is the most time-consuming part. The recipe I used for these is:

  • 6 dl water (a bit more than a pint)
  • fresh yeast (about the size of the nail of your pinky finger)
  • a pinch of sugar
  • 8 dl of sifted/bolted wheat flour
  • a pinch of salt
  • 7 dl wholewheat flour

 

They procedure is the same as baking bread, except I bake them at 200 degrees (celcius) for about 15 minutes. These are topped with sesame and poppy seeds.

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