Our two favourite recipes for rolls

We have two favourite recipes for crispy rolls, similar to those you get in some great Italian restaurants. The first recipe is adapted from Lea Linster (www.lealinster.lu). We love it so much but you need a little patience as the total progress takes about 15-16 hours (including the 12 hours waiting time over night).

a bliss for breakfast 1

a bliss for breakfast 1

Pre-dough (12-24 hrs before baking)

250 g bread flour (type 550)

300 ml water (from the tap)

10 g fresh yeast

Next morning/day:

750 g bread flour (type 550)

300 ml water (lukewarm)

Pre-dough

10 g fresh yeast

2 tsp sea salt (fine)

Sieve the flour into a bowl and add the water and the crumbled yeast. Cover the bowl with cling-film and let the pre-dough rise for the next 12-24 hrs in a warm and draft-free spot. Next morning: sieve flour into another bowl and add the water, the crumbled yeast and the pre-dough and knead well (6-8 min.) in the kitchen machine, then add the sea salt and knead another 2 min. Cover bowl with a wet kitchen towel and let the dough rise again for about 2 hours. Now place the dough on a floured pastry board and knead with your hands (you can add some more flour if the dough feels too sticky) and cut it in pieces of about 40g (you’ll get 30-40 rolls). These you can put in the shape you want them to be, then place them on a floured baking tray and let them rise for one more hour. Cut the surface in with a sharp knife and sprinkle the rolls with some flour if you like. Preheat the oven to 250°C, put a bowl with water on the lowest level and put the tray in at middle level for about 15-20 minutes (depends on how you like it best). It’s very important that the oven really heats up to 250°C before the rolls get in because this is the reason for them being so crunchy. We take the same dough for bread, instead of forming little rolls you simply form 2 loaves of dough and extend the baking time up to 25-30 minutes.

Here’s our breakfast quickie (food-wise!) if you don’t want to wait for about 3 hours for freshly made rolls in the morning. You also have to make the dough the evening before but it’s done in 5 minutes.

a bliss for breakfast 2

a bliss for breakfast 2

500g all purpose flour (type 405)

15g fresh yeast

2 tsp sea salt (fine)

340ml water (from the tap)

Sieve the flour into a bowl, add sea salt, crumbled yeast and water and mix for about 3 minutes in the kitchen machine. Put the bowl in the fridge and let it rest for 12 hours. Next morning knead it shortly with your floured hands, not much, just that you can take it out and put the loaf on a floured pastry board. Preheat the oven to 250° C. Now take a well-floured wooden spoon (best if formed as a palette-knife but not necessary) and cut off big chunks (you’ll get about 10 pieces), sprinkle with some flour for a rustic look and put them on the baking tray. If you don’t have a wooden spoon you can use a knife or even your hands. Everything needs to be floured well. The dough is very sticky, don’t be scared – the rolls don’t need a proper shape, we love them odd and patchy. Put the tray in at middle level for about 15-20 minutes (depends on how you like it best). It’s very important that the oven really heats up to 250°C before the rolls get in because this is the reason for them being so crunchy. Again, you can take them out 5 minutes early and freeze them for the next breakfast bliss.

the 20 minutes breakfast bliss

the 20 minutes breakfast bliss

 
 

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