The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

SD hybrid rolls with caraway seeds and SD bread :)

PetraR's picture
PetraR

SD hybrid rolls with caraway seeds and SD bread :)

Today we are to lazy to cook so we shall have bread with butter and different spreads.

I made my everyday SD bread as per usual and also SD hybrid rolls.

They are so good.

They will be soft on the top but crisp on the bottom and light and fluffy on the inside.

Due to the crips bottom the rolls, that is light as a feather can carry a good weight of all kind of topping, from sweet to savoury.

The bread was made with

150g 80% hydration starter

400g warm water

400g wheat flour

200g wholewheat flour

    2Tbsp olive oil

   13g Salt

Kneaded in the mixer for approx. 7 minutes and kneaded by hand for a further 7 minutes.

Formed into a ball and put in a lightly oiled bowl to rise for 4 hours, shaped, put in banneton and put in the fridge 12 hours.

Baked straight from the fridge in preheated oven and dutch oven on 250 C for 30 minutes with the lid on and 20 minutes at 200 C with the lid off.

DONE:)

 

The rolls

100g 80% hydration starter fed or unfed , whatever you have at hand.

   14g fast acting dry yeast

450g warm water

400g wheat flour

200g wholemeal  flour

  15g Salt

    1Tbsp dark treacle

    1 Tbsp caraway seeds * optional *

    2 Tbsp olive oil

Have 120g of wheat flour and 20g of wholewheat flour at hand in case you need to add some more if the dough is to sticky.

Knead in your stand mixer for approx. 10 minutes, form into a ball and let rise in a lightly oiled bowl for 1 1/2 hours.

Turn out on the working surface and weigh and divide into your individual rolls. 

Place your rolls on a baking tray/s lined with parchment paper, put in large plastic bags and let rise for 45 minutes.

While they rise preheat your oven to 250 C.

Brush your rolls with a mixture of 1 egg and 1Tbsp of water.

Bake the rolls for 5 minutes on 250C , turn down the heat and bake for a further 20-25 minutes on 200C.

Let them cool * if  you can * and enjoy.

The treacle gives those rolls the special malted and sweet/ish flavour and of course , a nice colour.

My Son had 2 rolls with butter and scrambled egg. * drooling *

 

 

Comments

victoriamc's picture
victoriamc

mmmmm, those rolls look great, and SD with scrambled egg, well, my son would love that too, sounds perfect for after football training!  thanks for the inspiration

PetraR's picture
PetraR

The rolls are very nice.

I had mine just with butter * that is how I like it *.

dabrownman's picture
dabrownman

perfect and the  bread divine.  Well done and

Happy Baking 

PetraR's picture
PetraR

The rolls are one of the fav. bakes in my house.

I hope there ill be one left for breakfast tomorrow. pfff

AbeNW11's picture
AbeNW11 (not verified)

Scrambled eggs on sourdough rolls for breakfast. A bit of crispy bacon would be a perfect finish. 

(Don't tell my rabbi)

AbeNW11's picture
AbeNW11 (not verified)

Love the "as far as anyone knows..." 

What does one call those things? Minds gone blank. Wall hanging thingy :)

PetraR's picture
PetraR

I would have put some smoked salmon on, but my son does not like salmon.

PetraR's picture
PetraR

I call it * whatsitname * :)

And it is so true too, it fits for my family.hehe

 

AbeNW11's picture
AbeNW11 (not verified)

Sorry guys. TFL gremlins. 

dmsnyder's picture
dmsnyder

David

PetraR's picture
PetraR

Thank you so much David.

Rolls where all gone so quick, have to make more tomorrow:)

LOVE Sourdough bread and good rolls, I am so used to them from Germany,here in the UK I was so unhappy with what is  called * bread *

isand66's picture
isand66

These are some beauties. I always love a good roll and yours look perfect.

Ian