Fluffy Wheat Rolls (#8)

My first attempt at a recipe using an overnight pre-dough! Unfortunately I was lazy about photographs, but on the other hand, this is the closest I’ve got to real Bakery rolls yet, so it would be a shame not to share!

This is how the lovelies left the oven: image All you need besides quite some of patience – NOT my forte – are a few simple ingredients:

  • about 12 g of instant yeast (though I went with 2 packets of 7 g each ;))
  • 1 tsp of sugar
  • 300 g of standard wheat flour (type 405 here)
  • 400 g of a bit stronger wheat flour (type 550)
  • 1 tbsp of sea salt
  • 4 tbsp of good-quality olive oil

Start with the pre-dough:

Mix a third of the yeast with 1/2 tbsp of sugar and 127 ml of warm water, stir until yeast and sugar have dissolved. Put the 300 g of plain flour into a medium sized bowl, add the yeast-mix and knead well, into a nice plump dough ball.

Let prove dough over night, covered and in a temperate environment.

The next day you repeat the dissolving procedure with the remaining two thirds of instant yeast, sugar and about 300 ml of warm water – though I turned out to use a bit less than that to get the dough texture right.

Get a large bowl. Pour together the 400 g of strong-ish flour, the yeast-mix, your pre-dough, the salt and oil. Knead until your arms hurt.

Let the dough rest for an hour. I used the plastics bag technique I learned from Jack and Ruby, once more, and the dough rose nicely.

Now: Flour your worktop and pour the dough on it. Do NOT knead it again, but press it flat using your hands, until it’s about 2 cm thick in all places. The shape to go for depends on what you want your rolls to look like, obviously.

I used a pizza wheel to cut twelve rectagular rolls, but a knife or dough scraper should work just as well.

Place the dough blanks on a lined baking tray, or two trays. Cover the up again, and wait another hour. The rolls will have risen nicely again by then. Cut across shallowly before placing them in your pre-heated oven (220°C).

Bake for about 15 minutes and place on a rack to cool.

image image

Definitely the BEST rolls in my carreer so far! Thin crispy crust and very even texure on the inside. Totally the thing for Sunday mornings or brunch!

Update: I made these again, so here are pictures of the process, as well. The result was slightly less pleasing since I had run out of wheat flour 550, and the mix of 405 and whole meal I went with instead is simply not up to par…


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