English breakfast rolls

Category: Yeast bread
English breakfast rolls

Ingredients

wheat flour 400g
durum wheat flour 300g
spelled flour 300g
water 600g
fresh yeast 15g
malt 20g
salt 22g
pumpkin seed oil 1 st. l.

Cooking method

  • The recipe is so simple and so time-consuming that such rolls can be baked for breakfast at least every day.
  • Recipe
  • Knead flour and water until smooth and leave for 20 minutes.
  • After 20 minutes, add the rest of the ingredients. Knead on 1 speed for about 4 minutes. Then go to a higher speed and knead for about 4 minutes. The dough should be very smooth with well-developed gluten. (The dough turns out to be very beautiful both in appearance and in touch)
  • Leave to ripen at 25 C for 30 minutes. Then stretch and fold the dough once. Transfer to a container and refrigerate for 12 hours.
  • English breakfast rolls- From the refrigerator
  • After the refrigerator, put the dough on a work surface sprinkled with flour.
  • Stretch slightly (very) and fold in half. You don't have to fold it, but then the dough should be higher in height and there is no need to stretch.
  • Cut into 6 * 6 squares. Arrange on a baking sheet, sprinkle with flour. ... Sprinkle with sesame seeds if desired.
  • English breakfast rolls
  • Let it stand for 15 minutes.
  • Bake in an oven preheated to 240C. First 10 minutes with steam. Then release the steam and bake for another 10 minutes.
  • Cool the finished buns.
  • English breakfast rolls

Note

The buns turned out with the thinnest crust and very crispy. For breakfast the very thing

Tata
Natasha appetizing buns. And the method of long-term cold proofing is very convenient. Indeed, at least every day there are bakes. Tell me, 15 minutes after the refrigerator is not enough? Enough for the climb?
Did you use semolina durum flour? I just recently bought semolina and manitoba. Semolina took mostly noodles and manitoba for baking.
Natali06
Tattoo Thank you for visiting!
15 minutes after the refrigerator is not enough?
Tattooenough time. We don't let them get up, we just let them acclimatize. Plus steam, and it works well. Last time I came out much more magnificent. There were a bit of steam problems today
Yeah, I took semolina. I really like semolina bread.
Oh, I forgot. Those first ones were similar in appearance to those with yogurt
Tata
Natasha I see you have a perforated baking sheet, This is of course a big plus for steam penetration. And my usual one. then you need a lot of steam. True, there is a perforated one for baguettes. And how many buns came out of this quantity?
Vicushonok
How delicious they are !!!
I took it to the bookmarks.
Natali06
I see you have a perforated baking sheet
You know, I love this otvin All steel, along with the stone, receded into the background. Of course, ideally, I would like to have a silicone coating, but ...
From the entire recipe, 25 pieces are obtained. But I always only do half (two of us foodies)
And it's better these buns are fresh, you won't keep them for a week

Vikuska, Thank you! If you are too lazy to come up with something, this is a very easy option!
Tata
Quote: Natali06

I would like to have a silicone coating, but ...
Silicone on a perforated baking sheet? I have not met. What it looks like.
MariS
What beautiful appetizing buns! Thanks for the recipe, Natasha
Quote: Tata

Natasha I see you have a perforated baking sheet, This is of course a big plus for steam penetration.

And I want the same, oo-oo! Probably, it turns out a completely different bread - with a crispy crust?
Natali06
What a beauty! My pinkburgundy dream!
English breakfast rolls-
🔗
Marishka, try it for health!
a completely different bread turns out
I love.All the rolls, buns and bars, everything on it
MariS
Quote: Natali06

What a beauty! My pinkburgundy dream!
English breakfast rolls-
🔗
Marishka, try it for health! I love. All the rolls, buns and bars, everything on it

Thank you very much, Natalochka! How I came here on time - now I began to dream of the same nasty !!!
Tata
I want that too. We must look in Moscow.
A little off topic. Since you are the owner of a perforated baking sheet, maybe you can tell me. I had such nonsense. I baked the baguettes on a perforated one, the dough stood, so that it baked into the holes. They ate it off. And then, during the next baking, a shiny bloom remained on the baguettes, as if the coating had peeled off the baking sheet and adhered to the bread, although I grease with butter before each baking. Now I think, throw it away or .... It's a pity. I think to put baking paper on top, but then the effect is not the same.
Natali06
Girls Let's to want dream together
Tattoo, well, of course it's a pity to throw it away.Try not just oil, but non-stick grease https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=194369.0
Tata
Natus Thank you. In Moscow, I found perforated silicone, but prices
Natali06
but prices
That otozh Sama would have bought it a long time ago if the prices were not so biting
SanechkaA
very good recipe, delicious buns went to Google to look for what spelled is
Natali06
San, found it? And what are your prices for it? It is very expensive with us. But of course, I want to try everything, and at least know for myself how this or that flour changes the dough.
SanechkaA
Natasha, I read about it in Google, I can't even imagine where such flour can be sold here, I'll look in Auchan and in the Metro. And if you just replace whole grains?
Natali06
I bought from us, of course! On the Internet. Do not substitute whole grains. Better then take the first and the highest, instead of spelled.
SanechkaA
yeah, thanks and I'll look in the internet too
Natali06
I just liked the dough so much that I have never seen one like this with such a gorgeous-developed gluten!
SanechkaA
I even really liked it in the photo and the finished bun just flies
Merri
Natasha, the crust is divine! Admit it, you probably hid some special recipe for its creation from us? Surely not without witchcraft!
Tata
Natusya take the report. The dough is incomparable. Made from premium flour + durum semolina. The crust is crispy, the crumb is tender. Fresh out of the oven, they crackle. The buns are super.

English breakfast rolls

English breakfast rolls
Natali06
Tattoo, the buns just turned out awesome! As it should look
The dough is incomparable
I also really liked the dough. I have never had such a delicate, almost silky.
Natali06
no witchcraft cost
Irish, about witchcraft, otherwise we will also be accused of this
Merri
Quote: Natali06

Irish, about witchcraft, otherwise we will also be accused of this

Alla98
look very appetizing, thanks for the recipe

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