We spent this Pentecost sunday with my parents in their garden. At evening, when my sister and her family headed home to put their exhausted children to bed, my mum and me started to fill the dishwasher and to tidy the garden. My mum asked me then: “I prepared a poolish in the morning. Do you have an idea for breakfast rolls?” Of course I had and while she collected the toys flying around in the garden, I kneaded a dough and chatted a little bit with my dad. We put the dough in the cold cellar so it could rise overnight.

The next morning my mom send me some pictures from their breakfast table and the note: “The rolls are great” . And so we decided to do this blog post together, with her pictures and my writing and the rolls we did together!

Pentecost Rolls

yields 8 big rolls

Poolish

• 100g flour Type 550
• 100g Water
• 1g fresh yeast

Dough

• Poolish
• 400g flour
• 210g Water
• 30g honey
• 30g Butter
• 5g fresh yeast
• 10g Salt

Topping

• Poppy seeds
• Sesame
• Caraway seed

In the morning mix all ingredients for the poolish and let it rise for about 10-12 hours.

In the evening mix all ingredients for the dough and knead for 8 min by folding the dough from the outside of bowl into the middle.

Let the dough rise overnight on a cool place (18°C, e.g. cellar).

The next morning preheat the baking stone to 250°C. Now divide the dough into 8 pieces of 110g each. Form then to rolls using a shape you like, e.g. a one stand braid (See here).

If you like seed covered rolls, wet the surface with some water and dip them into Poppy seeds.

Proof for 45 min.

Bake at 220°C for 25 min with steam.