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My recipe

Breakfast sandwich rolls

These rolls would be perfect for breakfast sandwiches.

Breakfast sandwich rolls

  • 400 g wheat flour
  • 230 ml water
  • 8 g fresh yeast
  • 2 tsp salt
  • 2 tsp sugar
  • 2 tbsp vegetable oil
  • 3 tbsp breadcrumbs
  • 1 tbsp dried parsley
  • 1/3 tsp powdered garlic
  • 1 tbsp vegetable oil
  • salt
  • milk for brushing
  • Rub yeast into sugar, add warm water, mix well and leave for 10-15 min
  • Gradually adding the flour make the dough. Add salt and oil at the end.
  • Knead the dough until soft and elastic, bring the dough together into a ball, place into a greased bowl, cover with film cling and leave to rise for 2 hours until doubled in size
  • Heat 1 tbsp of vegetable oil on a pan, toast the breadcrumbs until golden
  • Place the breadcrumbs into a bowl, add dried parsley, garlic, salt. Mix it
  • Divide the risen dough into 2 pieces, shape 2 cylinders of 2,5 inches in diameter and leave to rest for 5 min
  • Cut the cylinders into smaller 8-10 pieces
  • Place each piece of dough cut side up into a baking tray covered with parchment paper.
  • Cover and allow to rise for 50-60 min
  • Brush each roll with milk and cover with breadcrumbs mixture
  • Bake at 220C for 15-18 until golden brown.

You can use AP flour, with 10% protein. The dough could be left to rise in the fridge overnight, next morning take it out and leave to rise for 1,5-2 hours at room temperature. I used Vichy sparkling water. The amount of water could vary a bit, it depends on the flour, humidity.