Category Archives: Rolls

November 9th, 2010

Croissants

Category Rolls Tags: Blog-Birthday, Croissants, only with yeast 12 Responses

I can not belive it but it is already my second Blogversary. Since my first Post I wrote 174 Posts and got 970 niece comments. Thanks to all of my dear readers!

To celebrate I baked croissants because a birthday needs a special treat.

The recipe is similar to my other recipe for croissants with Pâte fermentée that I posted about one year ago. But this recipe contains more butter and because I did two single folds and two double folds the dough contains 144 layers.

This 144 layers make the croissants crisp and flaky and they taste delightful buttery.

I froze most of the croissants after proofing, so I bake some for Sunday morning breakfast. When I start with a cold oven I can bake the without defrosting. Just the time for baking has to be about 5 minutes longer. Continue reading →

November 8th, 2010

Yoghurt Sesame Roll

Category hand kneaded, Overnight, Rolls Tags: only with yeast, Sesame, Über-Nacht, Yoghurt 54 Responses

I like to bake early but on weekends I also like to sleep a little bit longer. During the week I am a early bird but at weekends I like to stay in bed until 8 o’clock or even a little bit longer. To get freshly baked rolls for breakfast I have to think about some tricks. One possibility is to proof the rolls in the fridge. But at weekends my small fridge is often already filled with food we bought for the next week. There is no room left for a tray of rolls.

So I was hooked when I read Martins recipe for Yoghurt Sesame Rolls. The dough is mixed at the evening and ferment overnight at room temperature. Yoghurt, little yeast, long fermentation, that are everything I need to try this recipe.

The rolls are delicious – soft and a little bit tart because of the yoghurt. A simple and fast recipe I can really recommend! Continue reading →

September 25th, 2010

Potato rolls

Category Rolls Tags: only with yeast, Potatoes, Rolls 13 Responses

I love bread with potatos, a love I share with Zorra form 1x umrühren bitte. Last year I baked three diffrent breads with potatos:

Kartoffel-Bagel-Stars, whole wheat potato bread and Bauernbrötchen after a recipe of Bäcker Süpke. But this year I did not bake a potato bread untill now.

The inspriation for my potato rolls are the potato rolls which one of colleagues likes to buy for breakfast or lunch break. The bakery which made this rolls closed last week because to many students like to buy their bread in the terrible self-service “bakery” next door. So I tried to recreate the rolls.

I used a mixture of whole wheat and all-purpose flour and made square rolls.

The square shape is easy to create: I flatten the dough and cut it in squares with a dough scraper.

I serve this delicious rolls like this mushroom quiche at my birthday brunch. Continue reading →

August 7th, 2010

Pizzaschnecken

Category main courses, Rolls Tags: drieds Tomatoes, Garlic, Olives, only with yeast, Pizza 18 Responses

It seems like the hot summer is already gone but the weather is still good enough for day trips.

For Hiking or as a snack for work I like to bake pizza rolls very much. This time I tried a new variation and baked Pizza swirls.

For the filling I decided to take a mixture of sour cream, grated cheese, dried tomatoes and Kalamon olives.

The sour cream make the filling creamy and the kalamon olives add so much flavour to the swirls.

I am addicted to kalamon olives. They have a deep purple colour and they have a strong aromatic taste because they are harvested when they are ripe. There is no need to colour this olives.

Continue reading →

July 31st, 2010

Spelt and Seeds rolls

Category Rolls Tags: only with yeast, Pâte fermentée, Poolish, Seeds, Spelt 13 Responses

The last weeks were very exhausting. My work in the lab is very time consuming at the moment and it seems that it stays like this until middle of September. That’s why I posted not very frequently in the last time and I am afraid that I will not post regulary until the most important experiments are done.

The Spelt and Seeds roll I baked on saturday last week. The Idea for this recipe came to me when I thought about what to do with left over boiled spelt grains. I decided to use them in a dough for rolls. I added a soaker with rolled oats and flax seeds. This made the rolls soft and hearty.

The combination of whole wheat flour, white spelt flour, spelt grains and flaxseeds is perfect for a delicious sandwich for lunch break.

For this week I am to late for Yeastspotting, so I send it for next weeks edition of Susans weekly showcase of yeastbaked goods.

Continue reading →

April 14th, 2010

Baguette Rolls

Category Rolls Tags: Rice, Sourdough 8 Responses

I am still on my quest for the perfect crumb in my rolls. The crumb should be light and fluffy under crispy crust. And at Yeastspotting there are always inspiring entries. This time the Bahn-Mie-Baguettes of Drfugawe caught my eyes. After reading the post on “The lost world of drfugawe” I was hooked. Adding blended rice to the dough of this vietnamese baguette should make the crumb velvety and light. This is something I had to test!

Because there was no left over rice I had to cook rice very long, so it get very soft. The next morning it was very easy to blend the rice with the food processor. Continue reading →

April 3rd, 2010

Osterhäschen

Category Rolls, Special Occasions Tags: Eastern, Holiday pastry, only with yeast 8 Responses

In March I had to work a lot. There were many things I had to do in Lab and there was a Talk I had to prepare for a meeting. Coming back from this meeting last week I feel a little bit dizzy. This dizziness was the first sign of a bad viral infection I catch. So I stay in bed most of the week, sleeping or watching TV. I did not cook or bake and I was even to tiered to bring the blog up to date.

But now I am feeling better again. I sound still like Darth Vader (Anyone want to guess what I was watching the last days?) but when I do things slowly I feel fit enough to bake little Easter bunnies for Sunday. Some are for our breakfast but most of them are small Easter presents for family and friends.

To bake buns shaped as Easter bunnies is a family tradition and for me as essential for Easter as Easter eggs! Continue reading →

February 25th, 2010

Sacaduros – BBD #27

Category Rolls Tags: Bread Baking Day, only with yeast, Rolls 11 Responses

Bread Baking Day # 27 was a real challenge for me. Gretchen Noelle from canela and comino choosed Pan Latino – Latin Bread as theme. The spanish word pan reminded me that I only remember spanish food terms and no other word from my Spanish lessons. I did not change a lot since my school days, didn’t I? Always fascinated by food. 😀

But poor language knowledge is no excuse since Goggle Translator. Goggle Translator worked very good for me when translating the recipe for Ceriolas. But before checking the world wide web I take a look in my cookbooks. But I did only find one latin bread recipe, conchas. This are sweet rolls with a cookie dough topping. But I was whishing for something not so sweet. And then I remembered that Petra from Chili und Ciabatta post some latin recipes. So I looked through the recipes I bookmarked from her page and found something I want to try for ages: Sacaduros. Continue reading →

February 7th, 2010

Poppy seeds and Sesame rolls

Category Rolls Tags: Rolls, Sojamilch 11 Responses

The quest for the perfect breakfast roll is like the quest for the holy grail.

For me a perfect breakfast roll must have a crispy crust and a soft, fluffy crumb. Nowadays, I am satisfied with the crust of my rolls but the crumb is to firm. The best recipe I found until now is the recipe for Ceriola. And so I used this recipe, but instead of water I add some soy milk. My thought behind this: Soy contains a lot of lecithin and lecithin makes dough fluffy.

And the crumb of my rolls is now better. Its still a long way to perfection but it is a step in the right direction. Continue reading →

February 3rd, 2010

Kümmelkuckeln

Category Rolls Tags: Caraway seeds, only with yeast, Rolls 5 Responses

We had a lot of snow last weekend, so we decided that it would be better to stay at home. I used the time to sort old recipes and while sorting I found a recipe for Kümmelkuckeln I liked very much some years ago. But I know more about bread baking now and so I decided I have to change the recipe. I reduced the yeast amount drasticly and increase the amount of milk. The rolls are delicious, soft, a little bit sweet, a little bit salty. Continue reading →