Last weekend I baked once again Overnight rolls, something I do nearly every Sunday, when I don’t want to leave home to get freshly baked rolls for breakfast.
This time I baked rosebud rolls. This rolls are called so because during the oven spring their top will spring open like a little rosebud. To enhance this effect, the rolls can be coated with some butter as well, but it is not necessary and so I did it the more simple way.
The recipe uses some rye flour to make the rolls hearty and yoghurt to add a fresh flavour and some moisture to the crumb. The crust stays a little bit softer then of rolls solely baked with water, but that’s how my love liked his breakfast rolls.
The rolls are perfect for breakfast, with a soft, regular crumb and pairs well with either sweet things like honey or jam or an hearty cheese!
Last weekend I baked once again Overnight rolls, something I do nearly every Sunday, when I don’t want to leave home to get freshly baked rolls for breakfast.
This time I baked rosebud rolls. This rolls are called so because during the oven spring their top will spring open like a little rosebud. To enhance this effect, the rolls can be coated with some butter as well, but it is not necessary and so I did it the more simple way.
The recipe uses some rye flour to make the rolls hearty and yoghurt to add a fresh flavour and some moisture to the crumb. The crust stays a little bit softer then of rolls solely baked with water, but that’s how my love liked his breakfast rolls.
The rolls are perfect for breakfast, with a soft, regular crumb and pairs well with either sweet things like honey or jam or an hearty cheese!