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Archive for the ‘Bread rolls’ Category

For my absence one might assume that I’ve finally had it and quit baking. Sorry folks, quite the opposite. Been baking like no tomorrow, at least on the last day before my practical test, when there really was no tomorrow.

So yes, had my examinations, not the final ones, but still enough important (also stressful) ones to matter. But they went smooth in the end, had fun and actually quite a bit of excess time in the practical test. And they always call me slow in my bakery, hah, here I was referred as the one with the best time management. Take that!

And next week more stressful times ahead, no I mean, more baking ahead. Leaving to Hannover to bake on Monday again, and returning only on Friday. But last time had fun, so hopefully it will be as good this time, too.

But that’s it for the applesauce, actually wanted to share a recipe. These bread rolls I had to make in my practical test, too, so, by now, this recipe is surely tested. They are quite huge, and therefore make a great meal to take with you to work or then to enjoy as a part of a luxurious breakfast brunch.

Braided rolls

Dough, makes nine rolls

750g   Wheat flour
35g   Fresh yeast
413g   Water, lukewarm
15g   Salt
15g   Sugar/syrup – I also recommend using some (5g) dextrose/glucose (many groceries sell it these days for all sporty purposes), happened to buy some for one candy recipe that called for it, and now have been using it to feed my yeast doughs, and it does improve the proofing, must admit
23g   Margarine

Seeds to cover the bread; like sunflower, sesame, flax – and some oatmeal, too

Measure the ingredients into a mixer with a kneading hook, and knead about 4 minutes on the slowest speed, and another 6 minutes on the second slowest speed. Or hand-knead the dough by dissolving the yeast into the water and pouring this over the dry ingredients. Knead into a smooth dough, add the margarine, and knead ’till the dough is smooth again. Let it rest for 15 minutes covered.

Divide the dough into 9 equal pieces, also each weighting about 140-145g, and shape them round. Let the pieces rest covered for another 15 minutes.

Braid the rolls:

Braiding rolls

Prepare a seed mixture of your liking into a bowl and take some water into another bowl. Dip the rolls in the water and then in the seed mixture. Divide the rolls onto two baking trays to proof. Let the rolls proof covered in a warm place ’till well risen, about 30-40 minutes.

Seeds

Bake the rolls for about 20 minutes in 210°C. Enjoy!

Ready for oven

Marika~

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Had visitors from Finland! Made me really happy, and I hope they also enjoyed their time. It’s so good to see some other Finnish creatures than Tiuku for a change, too, not that there’s anything wrong with her either (not that much anyway). Ooh, but it was a lovely weekend. Went hiking into the snowy mountains of Harz, wandered a bit around downtown, played some board games and played a lot with Tiuku, of course.

Ate a lot of yummy things, too. Hopefully enough. Got some cakes for free from my bakery, and cookies as well. Then I baked a cheesecake and we enjoyed some sachertorte from my favorite cakery. Mmm.. And now I’m having an exotic (read: weird) coconut cream -cake with kiwi-banana-passion fruit -decoration.

Something exotic

I also made some oat rolls for breakfast tomorrow. This time with sunflower, sesame, rolled oats and a few raisins. This combination worked as well, tough the dough was quite loose. Added a bit more flour, then.

F-f-f-falling

But that’s it for now. Bedtime once again. Oh, but first I must boast about this: Today was already a t-shirt and tomorrow it’s promised to be 23°C. Sommer, Sonne, Sonnenschein. And let’s still add the picture of the quark-pie from the past:

It was long ago

Marika~

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I’ve really learned to enjoy baking bread rolls. They are so quick to make and easy to eat and store. In the bakery they make lots of bread rolls with seeds and that gave me the inspiration to start baking bread rolls with different kinds of seed/flake/flour mixtures at home, too. I used to use mostly just sunflower, but now I have some more exciting ingredients in my storage as well.

Oat bread rolls with millet and flax (enough for 16 bread rolls)

Seed mixture:

30g               Brown flax seeds

30g               Millet grains (didn’t wash mine, but running some cold water through wouldn’t hurt them)

60g               Oat flakes

25g                Honey (also sugar works)

210g              Warm water

Measure everything into a lidded bowl/cup and mix well together. Close the lid and leave the mixture at room temperature for about 24 hours. This way the seeds and flakes will “cook” overnight and are softer in the dough. Sure you can also cook them on the same day by boiling, but I really enjoy this overnight method. Less trouble.

The actual dough:

355g              Seed mixture (made on the day before)

400g              All-purpose flour (being in Germany, I use wheat flour type 550, but it’s the same thing)

8g                  Dried yeast (I guess 11g would do as well, my dried yeast packages here in Germany are just 7-8g, that’s why that amount)

8g                  Salt

210g              Luke warm water

Some water, brown flax seeds and oat flakes for deco

1. Measure all the ingredients into a big bowl and knead through for about 10 minutes ’till smooth and elastic. With machine the dough is probably ready in about 3-5 minutes. If you want to make sure that the dried yeast is properly dissolved, you can first mix it together with the water and only then add into the dough. Cover the bowl with a kitchen towel and let the dough double for about 1,5-2 hours depending on your room temperature.

2. Once the dough is well risen, knead it down with floury hands and place on a floured surface. Measure it into 16 equal pieces, either by shaping it into a roll and cutting it four times in halves or simply by weighting (each piece being about 60g).

3. Shape each piece into a pretty little ball with the help of flour. Measure a little bit of water on a plate and mix about 1dl of oat flakes and 1/2dl of brown flax seeds on another plate. Then dip each roll first into water, then into seed mixture and place on baking paper to rise. Cover and let the rolls rise for about 1-1,5 hours ’till they look bigger.

4. Heat up the oven to 225°C. Bake the bread rolls in the middle level for about 15 minutes ’till evenly golden/brown.

5. Enjoy!

You can also vary the seeds in the mixture, so sunflower, pumpkin, poppy, sesame and co. are good for this recipe as well. And I’m quite sure the same measurements would work with them as well. But haven’t tried those yet, so do it at your own risk.

Marika~

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I think I got myself a real treasure when we once were cleaning the school’s closets: A Chinese cooking book written by Jin Cuihong. It’s lovely how the recipes actually do have something Asiatic about them – unlike the ones in Finnish food magazines..

Anyway, I mostly love reading about the meals that have something to do with dough. And so today I tried these sweet buns. It’s funny how they are like peeled pulla, just lacking the cardamom and salt. Try for yourself, they are fun to make and don’t require special ingredients.

Chinese steamed, sweet buns

300g         Wheat flour

200g         Luke warm milk

9g              Fresh yeast

30g            Sugar

1. Weight out the flour and sugar into a bowl.

2. Measure the water and yeast into another bowl and mix them. Add into the flour mixture.

3. Combine well by kneading. It should become harder than your average dough, but not to worry. When steaming, harder dough is handy, as it doesn’t go running around. Cover with a towel and leave to rest for 60 minutes.

4. After proofing, take the dough out on to a table and shape into a roll, about 5cm thick.

5. Cut the dough into 3 cm pieces. This should make about 5-6 chunks.

6. Place these into a pot, that has colander on the second layer – like this one. Then measure somewhat (half) a liter of water into the lower one, and place the colander part and the lid on top. Make sure the water doesn’t reach the buns. Turn on the heat, mid-level ought to be ok.

7. Steam the buns for 20-25 minutes, counting from water boiling.

8. Take the buns out and enjoy. I’d recommed some jam, maple suryp or hot chocolate to got with them!

Note – the pic on the book cover is another recipe, fried buns filled with pork.

Oh, and been lately trying other pulla-kind of creatures too, though my version of this monkey cake was somewhat a failure. Or then it just wasn’t my taste. And to give some color to the post, here’s a beautiful picture of some Finnish fruits (pears, apples and grapes) grown by my mother:

Marika~

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Had some spare time and ended up to this blog page – and therefore just couldn’t resist trying out those myself, Bunny bread rolls!

This recipe is originally via the linked page, but here’s my version in more Finnish measurements. Some pics can be found in my gallery, too.

Bunny bread rolls – makes 24 little bunnies

6dl               White flour

2tbs             Sugar

1ts               Salt

200g          Sour cream

0,5dl          Water 

2tbs            Butter

20g             Fresh yeast

Black peppers

1. Measure the dry ingredients in to a bowl.

2. Measure the sour cream, water and butter in to a pot and heat up on a mild heat ’till hand warm.

3. Dissolve the fresh yeast into the liquid and add this into the dry ingredients

4. Knead ’till smooth and let the dough rest covered for an hour.

5. Having rested, knead a bit to puff the bubbles and divide into 24 equal pieces. They’ll be quite small.

6. Form the pieces into oval shaped balls, like easter eggs, and cover again.

7. Put the oven to heat up to 225°C.

8. Let the rolls rest for about 15 minutes. As it took so long for me even to shape them, I begun working with the first ones almost immediately when I got the last one done.

9. Make the ears and eyes row by row. First cut the ears with scissors. Then make eye holes e.g. with a chopstick. Put little black peppers into the holes and tuck deeper with the chopstick. Move on to the next row, and cover the ones that are done.

10. Check that all bunnies have their eyes inside and ears enough down. Place them to bake into 225°C oven, middle-level for about 10-15 minutes ’till nice and gold. You can use fan to help in the end.

11. Take ’em out and enjoy! You can place them round salad bowl and they’ll be super happy and cute! And just to mention, they tasted super good, too. Mmm..

Marika~

Ps. Could own these for my mother, ‘since it’s Mothers’ day and she likes bunnies – did you spot the french lop?

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So, here’s the recipe I promised yesterday. I made these to be used for home-made hamburgers, and therefore wanted to have big ones. But, now to the recipe – and apologizes for the missing pictures.

Sponge (enough for 10 big breadrolls)

50g               Strong white flour or breadroll flour (12% protein)

50g               Yeast bread flour (this was 13,5% protein)

80g               Water

250g             Quark

5g                  Dried yeast (I’m sure fresh works too, but I sadly didn’t have any)

Dissolve the yeast into the water – note the wake-up temperature with the dried yeast. Then combine with the flour and quark, ’till smooth. Cling film and leave for over night.

Then the actual dough

435g               Sponge (made on the day before)

200g              Strong white flour (I use 12% protein)

150g              Breadroll flour (I use 12% protein)

150g              Yeast bread flour (13,5% protein)

285g              Water 

9g                   (Dried) yeast

11g                 Fine sea salt

1. Begin by measuring everything in cups and bowls.

2. Dissolve the yeast to the water (note the wake-up temperature of the dried yeast, if using) and pour some of this to the bowl where the sponge is. Mixing these two together will help you to remove all of the sponge from the bowl.

3. Then combine these two well together with the flours untill there are no dry parts. Squeeze it trough your fingers to make sure there are no flour-lumps. Scrape the edges down. Let it rest for 10 minutes.

4. Now pour the salt on the top of the dough. Then do your first knead (24 times) and turn the dough around in the end (pretty side up). If the top is torn, do less kneading the next time. Let it rest for 10 minutes.

5. Turn the dough around, do your second knead, turn it around again and another 10 minutes of rest.

6. Turn, third knead, turn. Now you can cover the dough with a kitchen towel and then leave it to work for an hour.

7. Dust the table with a little bit of flour and place your dough on top of it (pretty side down). Divide it into two equal parts.

8. Then knead those like you’ve done before, but this time only 7 times. This kneading will help you to get rid of some extra-air inside. Then shape both of them into a rectangular by folding them into two and pressing the middle inside with your thumbs. This makes it easier to divide the dough parts into 5 equal pieces – also 10pieces in total.

9. As you have about 10 equal bits of dough, you can shape them. Just try to be gentle and use the unfloured table to get them pretty. Cover them with a kitchen towel for the while.

10. Now we should prepare the “bannetons”. Of course you can let your breadlrolls just rise on a table or a tray, but the get a rounder shape instead of flat, I decided to do mine in little bowls. Having no real bannetons, I make mine out of molds and kitchen towels and this sytem worked here, too.

Just put 10 little cups next to one another and placed a large kitchen towel on top of them. Then tucked it down into the bowls a bit and dusted them with flour. Having done this you can place each breadroll in their own little cup (pretty side down), cover them and let them rest for 30-45 minutes, ’till about doubled.

11. At this point you can also get your oven to heat up to 225°C. Place an oven tray inside of it to pre-warm it up at the same.

12. When your breadrolls and oven are ready, take one cool tray (or anything flat) and cover it with bakingpaper. Flip the breadrolls on your floured hand by lifting up the towel a bit. Then place the breadrolls onto the paper. You can remove the extra-flour from the top of the breads and then decorate them with water and sesame seeds or so, if you like. It’s good to bake 5 at once – just move them together with the paper on top of the pre-heated tray and bake ’till golden brown in the middle level of an 225°C oven.

13. When done, bake the next ones. Let the breadrolls cool down a bit and enjoy as such or with some home-made mince meat stakes, salad, dressings, cucumber, onion, pickles etc. – whatever makes you happy!

Marika~

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I’ve been wondering what would be a good recipe for breadrolls and ended up trying the same dough as we use for white bread. Well, not just making breadrolls was enough – I decided to add some fried onion-bits into it to make Onionrolls!

So, the recipe is otherwise the same as in White bread with overnight sponge, but I lowered the amount of water to 130g. This makes easier to shape small rolls – especially if it is as warm as here (my flour was 27,5°C!). And as I put the salt in (I Knead) I also added 50g of onion – you can of course use all kinds of seeds and nuts instead. And yeah – if your onions are as salty as mine, do lower the amount of salt.. I guess even 4g would have been enough.

After the fourth knead and letting the dough rest for an hour, weight it out. I made 12 rolls out of mine, 36g each, but they turned out to be rather small, so I guess 8 pieces, 54g each, would be more realistic from one portion of the dough (of course you could double the dough!).  Then shape them into nice balls, place of a baking paper, cover with kitchen towel and let them rise for an hour.

Warm up the oven ready for baking, 225°C should be fine. Then bake your breadrolls for 25-30 minutes, ’till nice and golden. Cover them with towel to get ’em soften. Enjoy when cooled, mmm..

Note! Pictures of the process are displayed at the “Gallery” -page

~Marika

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