These breakfast rolls are very quick to make as you let them rise in the oven while the oven gets warm. So no need to sit around waiting until the dough has risen until double the size, make nice rolls, and then let them rise again....and then finally bake them....
Breakfast Rolls, 12 pcs
50 g yeast
4 dl water
1 tsp golden syrup
1 tsp salt
3 tbsp oil
1 dl sifted rye flour
2 dl graham flour
2 dl oatmeal
5-6 dl wheat flour
Crumble the yeast into a bowl and dissolve in lukewarm water (37 degrees C). Add golden syrup, salt and oil. If you use dry yeast, mix it with the flour instead.
Add all dry ingredients and blend until you have a smooth dough.
Place the dough onto you work bench and divide into 12 pieces. Roll your dough to form round breakfast rolls. Powder with flour, cut and place on a oven paper covered baking plate.
Place the baking plate in the oven and bake for about 20-30 minutes. Note that the oven needs to be COLD when you place your baking plate in the oven. Heat the oven to 200 degrees C. The breakfast rolls will ferment meanwhile the oven gets warm.
Enjoy with salty butter and your favourite toppings!