• Bruni

Easy Breakfast Rolls

Updated: Jun 3, 2019


Breakfast rolls from this recipe have crunchy and crips skin on the outside and soft, airy centre. Roasted seeds are adding crunch to the roll and toasty flavour.

Perfect roll for sweet or savoury breakfast.


We were adjusting this recipe over the last few weeks to get the roll that ticks all the boxes: quick, easy and crispy. You will get best result if you follow kneading hints, bake using strong white flour and honey (we are using Manuka for this recipe).



The dough needs only 30 minutes rest and then 15 minutes once rolls are formed. Proportions of flour/water are split as the dough works best when worked through partially with remaining flour/water added during kneading.


You can bake with pumpkin, sunflower seeds, flaxseeds. Add seeds to the dough (like in this recipe) or just sprinkle some on top of the roll and leave the centre soft.


Few hints around texture and kneading:


Step 1 - Proof the yeast and mix in all ingredients. Texture will be lumpy at first.



Step 2 - Start kneading in the bowl - pat the dough for 8-10 minutes. Rotate the bowl every so often to aerate the dough from every corner. Add some more flour/warm water if required. After 10 minutes dough will become elastic, will pull away from your hand and if pressed will leave mark and then bounce back.



At the end of Step 2 add seeds if using and pat until well incorporated. Cover the bowl with cling film or clean and dry kitchen towel and transfer to warm place. Let it rest for 30 minutes.



Step 3 - Transfer the dough onto lightly floured work surface, divide into two equal parts and knead for 5 minutes. Kneading here is all about stretching, folding and gently pressing the dough.


Stretching


Folding


Gently pressing and shaping



Shape rolls - after few minutes of kneading the dough will become puffy and elastic - ready to shape the rolls.



Divide each dough into 6 equal parts. Start forming rolls - use palm of your hand, then fold to create round shape.



Transfer rolls onto the baking tray and let rest for 15 minutes before baking. You can bake in muffin tins for round shapes and more crispy skin.







Yield: 10-12 rolls

Time: 15 minutes prep + 30 minutes rest + 15 minutes prep +20 minutes baking

Tin: baking tray and/or muffin tins


Ingredients:

- 2/3 cup* full-fat milk

- 25g active bulk dry yeast or 2 teaspoons active dry yeast

- 1 teaspoon sugar

- 2 and 1/2 cups (400g) strong white flour + 1/2 cup (80g) for kneading and dusting

- 1/2 teaspoon salt

- 2/3 cup warm water + up to 1/3 for kneading

- 1 Tablespoon oil of olive

- 1/2 teaspoon honey

- 4 Tablespoons sunflower/pumpkin seeds + 2 Tablespoons to decorate

*cup = 250ml cup


Egg wash:

- 1 egg mixed with 2 Tablespoons full-fat milk


Method:


1. Yeast proofing: Mix sugar with milk and warm up to 38C, stir until sugar dissolves. Add dry yeast to the mixture or if you work with active bulk dry yeast mix it with 25ml warm milk until smooth consistency is achieved and then add to the mixture. Sprinkle with a little bit of flour on top. Cover with cling film or dry kitchen towel and leave in warm place for 15 minutes. You should see the yeast foaming and bubbling up slightly. If this does not happen within 15 minutes you should repeat the step.


2. Kneading: Sift flour into large bowl, add salt. Add yeast mixture (from Step 1), 2/3 cup of warm water (38C), olive and honey. Stir by hand until lumpy texture is achieved. Start kneading. If you knead by hand it will take you 8-10 minutes to achieve the required texture, 6-8 minutes using stand mixer with dough hook on medium speed. If you are kneading by hand pat the dough to aerate the texture until it becomes elastic and pulls away from your hand. Remember to turn the bowl few times so that you are aerating the dough from every angle. For this step you have up to 1/2 cup of flour and 1/3 cup of warm water - start adding after 5 minutes of kneading/patting - 2 tablespoons at a time. After 10 minutes of kneading by hand (6-8 minutes by stand mixer) the dough should become elastic and pull away from your hand. As a lest step add seeds if using, pat until all seeds are incorporated into the dough. Once done sprinkle 1/2 tablespoon of flour on top of the dough and cover with cling film or dry kitchen towel, place the bowl in a warm place and let it rest for 30 minutes.


3. Shaping: Transfer the dough onto lightly floured work surface and knead for 5 minutes. Stretch the dough and fold, then gently press couple of times - repeat this move (stretch/fold/press) few times. You can sprinkle with 1/2 tablespoon of flour if the dough is still too sticky. After few minutes the dough should be puffy and ready to shape rolls. Divide the dough into equal parts and form rolls - use palm of your hand making round moves to shape the roll and fold to required round shape. Transfer rolls onto the baking tray, cover with clean kitchen towel or cling film and allow to rest for 15 minutes before baking.


4. Bake: Preheat oven to 200C. Gently brush the rolls with egg wash just before baking and sprinkle seeds on top if using. Bake for 20 minutes until golden.






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