Fresh Rolls

I really like bread. Nobody can convince me that reasonable portions of whole wheat bread are detrimental to your health as long as you can digest wheat and gluten. Baking from scratch is the safer option to avoid the long list of additives and mystery ingredients necessary to make most commercial bread edible for more than a day.

This is a frequent breakfast request by the kids and it takes not much effort. I make the dough in the evening and let it rise over night. First thing after waking up I set the oven on 410 degrees and by the time I am out of the shower the temperature is right there. When I turn on the oven I either drop the rolls on a baking parchment sheet or drop them in lightly oiled muffin pans. When the oven has reached temperature I pop in the rolls. Take a look after 12 ~ 15 minutes, all ovens bake differently – you want to take them out when the top crust starts to get some color. Now cool them down a few minutes and I am sure topped with local honey, berry jam or dipped in virgin olive oil they will disappear fast.

These were todays breakfast rolls :

1 cup of whole wheat flour
1/2 cup of bread flour ( has more gluten than normal all purpose)
1/4 cup of semolina (high in protein and gives a nice color)
1/4 cup of oat bran (just to mix it up, often I add 1/4 cup of semolina instead)

2 teaspoons of active dry yeast
1/2 teaspoon of sea salt
3 table spoons of olive oil

Mix everything well with 1 1/2 cup of warm water.

I use a wooden spoon, because I want the dough really sticky and soft. Add more water as necessary, it all depends on the flour you use and the humidity level. The whole-wheat and oat bran absorbs some of the moisture over night.
If the dough is dry enough to knead, my bread or pizza base tends to comes out hard and dry, so now I stick with the soft and fluffy dow. To form your rolls or transfer into a baking pan, just wet your hands and not much will stick to them. Reduce the scrubbing of bowl and utensils by immediately soaking them in water when you are done. Dried up dough is a real pain to clean up.

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