Breakfast sandwich rolls
These rolls would be perfect for breakfast sandwiches.
- 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
- 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.