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