Category Archives: Rolls

April 26th, 2011

Little Easter nests

Category Rolls, Special Occasions Tags: Eastern, only with yeast, Saure Sahne 3 Responses

I did not only bake something for Breakfast at Good Friday, I also wanted to have something nice for our Easter Breakfast, of course. And so I decided to bake little nest of sweet yeasted dough this year. In the past I filled them with a hard boilde egg before baking, but the natural dyes seem to loose their colour when baking in the oven. ‘That’s why I make the nest a little bit bigger, and place the egg in the middle of the nest after baking.

The dough is made with sour cream, which adds a nice taste to the bread and makes the crumb fluffy. To make the baking day more relaxed I decided to let the dough rise in the fridge, the cold and long fermentation together with the Pâte fermentée adds a complex taste to the bread.

I liked the taste of this little easter nests very much and I am sure that soon I will try this dough for sweet buns, too. Continue reading →

April 22nd, 2011

Pani di cena

Category Rolls, Special Occasions Tags: Eastern, only with yeast, Vanilla 6 Responses

This week Petra baked a delicious looking Sicilian Easter buns: Pani di cena. It is a bread that is traditionally baked on Good Friday and which is often glazed with icing and topped with sugar sprinkels. I fell in love with this buns directly and decided to serve them for breakfast on Good Friday.

I changed the recipe a little bit depending on my personal habits – I used the pulp of a vanilla bean instead of vanilla extract and because of the high amount of sugar and butter I decided to add them at the end of kneading, so they couldn’t interfere with the gluten development. After forming the buns I placed them in the fridge, but they didn’t rise so much here because the butter in the dough get stiff in the cold.

The next morning I preheat the oven to 30°C and let the buns rise there for 1 hour, in this time they doubled their volume!

During baking the smell of the buns was seductively: a scent of butter and vanilla filled the kitchen. And tasting them after they cooled down proofed that their scent did not promise to much. A very rich sweet bread, that reminds me of brioche, incredible soft, buttery and luxurious. Continue reading →

April 20th, 2011

Ideas for Eastern

Category Rolls, Special Occasions Tags: Eastern No Responses

At the moment I’m still busy in the lab but eastern already knock on the door and so I take a look in the archive to see what I bake in the last years. Until I tell you what I will bake for this year I share the sweet easter bunnies and the delicious Colombinas from the last two years with you.

March 20th, 2011

Curd rolls

Category Bread Baking Day, hand kneaded, Overnight, Rolls Tags: Bread Baking Day, Curd, only with yeast, Poolish, Über-Nacht 18 Responses

Like Lutz I like to vary the basic recipe of the yoghurt sesame rolls very much. The Hazelnuts rolls were my first variation and a very delicious one!

When my mum asked me if she could bake the yoghurt sesame rolls with curd instead of yoghurt because she like the more sour taste of curd. I told her directly “What a great Idea” and go to the kitchen to create a recipe with curd.

Like in the recipe for this no knead wheat bread I added a poolish and fold the dough three times before fermenting over night. To fold the dough is a easy method to develop the gluten network which creates a nice crumb without kneading. Because curd contains not so much liquid as yoghurt I added some milk to the recipe.

The curd rolls taste aromatic and slightly sour and the crumb is soft and moist. The crust is nice but not as crisp as the crust of rolls just made with water, flour and yeast.

Because the rolls are not kneaded they fit perfectly for the theme of the 38. Bread Baking Day which is “no knead Bread”. I send the entry also to Yeastspotting, Susans weekly showcase of yeast baked goods. Continue reading →

March 13th, 2011

Sweet Hörnchen

Category Rolls Tags: only with yeast, Pâte fermentée, Water roux 23 Responses

When I was small I loved to eat “Hörnchen” for breakfast. This crescents made of a sweet dough are still a favourite treat when we sometimes have breakfast at the cafe that is attached to my favourite bakery.

I don’t know why I never baked them at home. Somehow this idea did not occur to me. But last weekend I changed this sad fact and baked “Hörnchen”. They are so easy to do!

I decided to prepare a sweet yeast dough with pâte fermentée for more aroma and structure and water roux for a soft crust and a fluffy cumb.

And when I drew them out of the oven I knew that they are success. The crust is soft, the crumb fluffy and the taste is great. I love them for breakfast on Sunday, spread with honey from a local beekeeper. Continue reading →

March 4th, 2011

Yoghurt Rolls with caramelized Hazelnuts

Category hand kneaded, Overnight, Rolls Tags: Honey, Nuts, only with yeast, Spelt, Über-Nacht, Yoghurt 10 Responses

The Yoghurt Whole Wheat Toast, a Variation of my Whole Wheat Sandwich-Bread that Lutz baked make me longing of a Yoghurtbread or Roll. Yoghurt in bread is something delicious. As a Breakfast roll we like the yoghurt sesame rolls very much. But always the same kind of rolls is boring and so I decided to bake some similar rolls but this time with whole spelt flour, some honey and caramelised hazelnuts – that is a delicious mixture.

When you prepare the caramelized hazelnuts I can recommend to make more then the recipe asked for. Then you can snack some and put some in the dough. I had to struggle with myself not to eat all of the nuts at once – they are so good! I roasted the nuts in the oven instead of roasting in a pan to get more even roasted nuts.

The rolls are as delicious as I hoped for, slightly tartish from the yoghurt with a distinct sweetness from the honey and the nuts.

Continue reading →

February 8th, 2011

Flaxseed Rolls

Category Rolls Tags: flaxseeds, only with yeast, Pâte fermentée 8 Responses

I like rolls with seeds. And flaxseeds are always fine. And so I like the idea of spelt flaxseed rolls wich Ulrike posted on Küchenlatein very much but I prefer recipes with less yeast and a preferment. And I had no spelt in the pantry, so i decided to bake some wheat flaxseeds rolls using my own recipe.

The dough contains a Pâte fermentée and is slightly softer then the recipe that Ulrike used. The dough is still easy to handle and to form the rolls is easy. Just flatten the dough thinly and then roll it into a log.

Half of the rolls I cut in length wise like Ulrike the rest I cut two times in an angle of about 15° like you would cut a baguette. The lengthwise cut allow the roll to expand mainly in the width, while the diagonal cuts keep the tension that was created while shaping the roll and so the roll expand in the width and high during the oven spring. I like the diagonal cuts more, to be honest, they gave a nice look to the bread and the shape is more pleasing. I use them most of the time when cutting oval breads and rolls.

The rolls are tasty, aromatic with a nice crumb and good crust but I miss the nut like taste of whole wheat. The next time I would replace 20% of the flour with whole wheat flour. Continue reading →

December 25th, 2010

Christmas tree rolls

Category Rolls, Special Occasions Tags: Christmas, only with yeast, Poppy seeds, Sesame, whole grain, Yoghurt No Responses

For raclett with the family on christmas eve I volunteered to bring some bread. I decided fastly, that I want to bake Sacaduros. But then I feel that I would like to bring something with whole wheat, too. Simple rolls are to boring for Christmas I thought but then I remember something I saw last year on Cindystar: beautiful Christmas tree rolls.

They are not so difficult to make: Rolls in the shape of stars in different sizes are pilled on each other and fixed with a wooden skewer.

Because I do not own big cookie cutters in form of a star I used Bertinets Methode to form Stars. The holes in the middle of this star I filled with small dough balls.

These little Christmas trees are a nice Eye catcher for the Christmas table Continue reading →

December 13th, 2010

Lussekatter

Category Rolls, Special Occasions Tags: only with yeast, Saffron 3 Responses

I fall in love with Lussekatter – Lucia cats – already last year. This little buns are from Sweden and are a traditional treat on 13. December. Last year I had no time to bake them but this year I made the little saffron buns punctual for Saint Lucia’s Day.

Looking for an recipe in the Internet I realize that there are to groups of recipes: one using kesella – a kind of curd, the other one being a normal yeast dough. Adding curd to the buns helps to make them softer. But I decided to use no curd but to add some water roux to the dough which adds more moisture to the dough and makes it soft, too. Then I reduce the amount of yeast found in most recipes, and let the dough rest overnight in the fridge. The cold dough is much easier to handle at the next morning.

The lussekatter are a beautiful treat for the breakfast table during christmas time, with a beautiful yellow crumb and the gentle taste of saffron.

Continue reading →

December 10th, 2010

Ulmer Laugenspatzen

Category Rolls Tags: lye pretzels, only with yeast 5 Responses

When Petra posted the recipe for Ulmer Laugenspatzen (Lye sparrows of Ulm) I thought instantly “I have to bake this!”. But then I baked a lot of other breads and forget about the little sparrows. But last weekend they told of lots of snow in the weather forecast so we knew that we we would stay better at home and do little beside of shovel snow and drinking hot tea afterwards. When snow is falling outside I like to be in the kitchen baking Christmas cookies and bread. After baking a lot of cookies I wanted to eat something salty and so I remembered the Laugenspatzen.

I changed the recipe a little bit (of course!) because I used a different preferment then Petra. That was due to the fact that I plan to bake some toast bread and thought that it would be easier to use the same preferment for both dough.

The Laugenspatzen are very delicious, soft and salty. Continue reading →