Sourdough breakfest rolls

Sourdough breakfast rolls

Freshly baked bread is a pure pleasure for both body and soul, especially if you can get it for breakfast.
To start the day with such a luxury is, unfortunately, something that many will refrain from. The main argument uses to be that it takes too long to get the bread ready in the morning.
But it doesn’t have to be that way. With this recipe, you can have fresh baked breakfast rolls in 45 minutes.
Come on. Sure you can wait 45 minutes for some pure pleasure. At least in the weekends maybe?
I promise you it will be easy. There is no kneading required. You just mix the dough in the evening, before you go to sleep. You don’t have to overdo it. Just make sure that all flour is hydrated.

Mix the dough.
Cover it and go to bed.
And this is how it looks next morning.

The original recipe contained only yeast, but I added a sourdough starter of course (I could not resist).

 

Sourdough starter
Always use a mature starter

The long fermentation time makes sourdough an obvious choice. But if you don’t happen to have any mature starter ready it’s not a big deal. It works fine with only yeast.
I also replaced some of the water with milk. It will give a slightly softer crumb, suitable for the mood I’m in at mornings.
Cover the dough with cling film and let it ferment overnight.

Next morning.

The first thing to do the next morning is to preheat the oven. Pour out the dough on a floured working surface and fold it into an elongated package. Let the dough rise for 30-45 minutes, depending on how hungry you are. Divide the dough into 6-8 pieces and put them on an oven plate.


Bake them for 10 to 15 minutes. They should have a nice golden brown color.
Let them cool on a wire rack or eat them immediately.

Sourdough breakfast rolls

Crumb

 

You see? It is possible to have fresh bread on the breakfast table within 45 minutes.
And remember. Allways be sure to enjoy your breakfast. Because the rest of the day’s problems will be so much easier to handle.

 

Print Recipe
Sourdough breakfast rolls
Starting the day with these sourdough breakfast rolls is a real treat. No kneading required. Just mix the dough before you go to bed, and you will have freshly baked bread for breakfast in 45 minutes next morning.
Sourdough breakfast rolls
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
rolls
Ingredients
Prep Time 10 minutes
Cook Time 10-15 minutes
Servings
rolls
Ingredients
Sourdough breakfast rolls
Instructions
Before you go to bed
  1. Mix all ingredients before you go to bed. You don't have to overdo it, Just make sure that all flour is hydrated. Cover the dough with cling film and let it ferment overnight.
Next morning
  1. The first thing to do the next morning is to preheat the oven to 480ºF / 250ºC.
  2. Pour out the dough on a floured working surface and fold it into an elongated package. Let the dough rise for 30-45 minutes. Divide the dough into 6-8 pieces and put them on an oven plate.
  3. Bake them for 10 to 15 minutes. They should have a nice golden brown color. Let them cool on a wire rack or eat them immediately.
Recipe Notes

I have found a lot of inspiration to this recipe in a book called Bröd och pizza (Bread and pizza) written by Martin Johansson.

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10 Comments

    1. Yes, it should. Thanks for pointing that out. It should be 9 grams. I will correct the recipe immediately.

  1. You mentioned that the original recipe had only yeast. What amount of yeast do I use if I do not have a sourdough starter.

    1. Tq Tomas .Dint c ur reply on time..Btw if my all purpose flour is only 9% is that any adjustments I need to make ?So if u suggest to add rye or whole wheat ,should I substitute how much all purpose flour ?Will it make the bread denser..?tqvm.

      1. The flour I’m using for these rolls is 11,5%. It’s stronger, but not that much stronger. A weaker flour can’t absorb as much water, so you may have to reduce the water ( or milk) amount if the dough feels to loose and difficult to handle. But try to keep the hydration as high as possible if you like light puffy rolls.
        Rye and whole wheat will make the dough a bit denser. Especially rye. So start with a small amount and see what result you get. Perhaps 300 gram wheat flour + 120 gram rye/whole wheat.

        1. Noted and tq .Btw I hv another question if I want to make this bread total using sourdough starter and omit yeast is it ok ?How do I adjust the amt of starter ?Double the amount ?160g or can u advice me pls.appreciated.

          1. I have to admit that I have never tested this recipe without yeast. Why not double the amount, as you suggest, and see what you get.
            Be prepared however that it may change the character of the rolls. This recipe is a “hybrid” bread. You take the best from both sourdough and commercial yeast. If you only use sourdough starter you will probably get a more of a “sourdough style bread”. Maybe a little denser if you don’t decide to work more with the dough. You may have to add some stretch and fold sessions to get the same puffy crumb.

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