Overnight Breakfast Bread Rolls
8 bread rolls
  • 180 g wheat flour
  • 110 g rye flour
  • 100 g hard wheat semolina
  • 150 g cold milk
  • 150 g cold water
  • 5 g fresh yeast
  • 8 g salt
  • 8 g vegetable oil
  1. In a tall bowl, whisk flours and semolina and make a hole in the center.
  2. Crumble yeast. Place it in the hole and pour some water into.
  3. Let rest for some minutes until yeast is dissolved.
  4. Add the remaining water, milk and oil and knead (by using dough hook) with an electric stand mixer for about 10 minutes.
  5. Cover the bowl airtight and refrigerate overnight (about 12 hours).
  6. On the next morning transfer the dough on a well floured working surface and flatten with your hands gently.
  7. Cut the dough into 8 rectangular pieces, roll up (start with a short side) and lightly roll in rye flour.
  8. Cover rolls and let rest for about 45 Minutes (with the "seam" down).
  9. Preheat the oven to 240° C and place a ovenproof dish filled with water on the floor of the oven.
  10. Line a baking sheet with baking paper.
  11. Place rolls with the "seam" up on the baking sheet.
  12. Bake for about 10 minutes.
  13. Then remove dish with water (attention - it's hot!!!) and bake for another 5-10 minutes.
Recipe by My blue teacup at http://myblueteacup.com/2016/01/12/overnight-breakfast-bread-rolls/