The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Breakfast rolls

ssor's picture
ssor

Breakfast rolls

Made a milk and egg modified 68 % white flour dough with 5% sugar and 3% melted butter 2% salt. After the first rise I put the dough into a refrigerator over night. Today I dumped the cold dough out and on a well floured table rolled it to 1/8 inch thick. I dusted generously with cinnamon and sugar and rolled it into jelly roll shapes and cut it with dental floss. Baked at 350 for 20 minutes.