The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bread rolls with dark treacle and sesame on top

PetraR's picture
PetraR

Bread rolls with dark treacle and sesame on top

I baked these bread rolls today and thought I share the recipe with you.

The rolls are on the sweet side and perfect for all toppings from Jam to cheese...

 

First Image shows the rolls fresh out of the oven and cooling.

Second Image shoes the crumb of the roll.

Third Image shows MY ROLL with butter , I had to be quick before they are all gone again like yesterdays batch lol.

 

 

Recipe:

500g wheat flour

200g wholemeal flour

450g warm water 

100g  active 100% hydration sourdough starter 

    2 tsp instant yeast

    2 tbsp oil

   1 tbsp dark treacle

 

Method : 

Mix all ingredients together and knead until you get a smooth and elastic dough.

* With wetter dough I do french kneading *

Form dough into a ball and put in an oiled bowl, cover with plastic wrap and bulk ferment until doubled in size or up to 2 hours.

Degas the dough divide 10 , shape into 10 small boules and put seamside down on a parchment lined baking tray.

Cover with plastic wrap and let rise for 30-45 minutes.

Preheat oven to 250 C.

Brush the rolls with egg wash and sprinke with sesame seeds.

Put the rolls in the oven and turn down the heat to 200 C and bake the rolls for 30-35 min. if they brown to quickly do cover them losely with Aluminium foil.

I do not use a fan oven , so you reduce the heat by 20 C if you use a fan oven.

 

 

 

Comments

BobBoule's picture
BobBoule

You always make such appealing breads Petra.

PetraR's picture
PetraR

Thank you BobBoule,

I am not very adventurous though with my breads. 

BobBoule's picture
BobBoule

when you make your first 100% pure Einkorn loaf, it will seem like an adventure. LOL

PetraR's picture
PetraR

Oh yes, I have to bake the Einkorn bread.

MUST remember!

pmccool's picture
pmccool

I'm not surprised that they vanished so quickly. 

Paul

PetraR's picture
PetraR

Thank you PMcCool:)

They are sooo good.

I had hidden one last night and shall have it now with my breakfast. hehe

CAphyl's picture
CAphyl

Petra:  These look great, and I can see why they would go really fast. It sounds like an easy recipe, too.  I haven't made rolls in some time.  The last time I made rolls with sesame seeds, I was in the UK and gave them as a gift to some friends, but they didn't look as good as these. Another wonderful bake!  Best,  Phyllis

PetraR's picture
PetraR

It is the treacle that gives them the lovely colour and this beautiful sweet taste.

You should try them.

I would have used Raisins for the sweetness but only I like raisins  here, so I used the dark treacle and it works very well.

sandydog's picture
sandydog

Hi Petra,

Lovely looking rolls - I was, however, wondering about the length of time you baked them?

If I read your recipe correctly you get 10 rolls out of approximately 1300g of dough, ie 130g per roll. 

I have been baking similar rolls (125g each) today and at 200 degrees C they took 15 minutes.

Your recipe says "Bake rolls for 10 min. at 250C, turn down the heat to 200 C and bake for 25-30 min" That looks more like the baking time for a small loaf (400g) to me - please clarify. 

Happy baking,

Brian.

PetraR's picture
PetraR

The baking times are correct.

Just the day before I used a much shorter time at only 200 degrees and they where still raw inside and did not had much colour.

I am not using a Fan oven, maybe that makes a difference, I bake with top and bottom heat , only use fan when I bake in my Dutch Oven.

The last 10 min. of baking I put a sheet of Aluminium foil over the rolls, just loose over the top , so that they do not brown to much.

Hope that helps.