February 8, 2012

High Protein Bread Rolls

Is there a better way to start your day than freshly baked bread rolls?! With a nice breakfast, I can sit down, relax, and enjoy myself for hours, or until it's time for lunch:-)...if it's a weekend that is. Today, it's my moms birthday so I prepared bread rolls yesterday evening and baked them this morning. Unfortunately, we both had to hurry off to work after finishing our breakfast, but still, it's a luxury to have a long breakfast, especially on a working day. By the way, my mom loved these bread rolls.

For this rolls I baked using Manitoba Cream flour which is a high protein flour. A high protein flour develops more gluten than regular wheat flour, thus resulting in really fluffy and pillowy bread. I'm sure you can use your regular flour too with almost the same result. I haven't tried for this particular bread, since it's the first time I'm baking them:-). I wanted to sprinkle poppy seeds on my rolls, but couldn't find any at the supermarket I went to, so I had you settle for sunflower seeds and oatmeal, which worked very well too.

This is my contribution the the challenge at the Swedish blog  "Sweet Things" - Söta Saker - Månadens Sötsak. The challenge this month was to create something relating to breakfast. .

High Protein Bread Rolls

40 g yeast
3 1/2 dl lukewarm water
2 tsp salt
2 tsp sugar
4 tbsp olive oil
about 8 dl of Flour (Manitoba Cream)

1 egg white
poppy seeds, oatmeal, sunflower seeds etc.

Add yest (if you use dry yeast, add it to the flour), water, salt, sugar and olive oil in a bowl and blend until the yeast dissolves.

Add the four och mix in a kitchen aid for about 15 minutes or by hand for 30 minutes.

Let the dough proof covered with a kitchen towel for about 40 minutes.

Shape small round balls and put the rolls onto an oven paper covered baking plate. Beat an egg white, brush your rolls and then sprinkle your choice of topping.

Let the rolls proof again for about 30 minutes. If you wish to have freshly baked bread rolls in the morning, let the rolls proof in the fridge, covered by a kitchen towel, over night.

Bake in the oven at 220 degrees C for 10-12 minutes, until slightly golden.

If you wish to have a more crisp surface on your rolls, spray some water into the oven while baking.

Happy Baking!!



Thanks for stopping by! I LOVE comments and I read them all, but may not respond to all:-)

XOXO Johanna