Sourdough Breakfast Rolls

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Starting the day with these sourdough breakfast rolls is a real treat. No kneading required. Just mix the dough before you go to bed, and you will have freshly baked bread for breakfast in 45 minutes next morning.

Course side dish  Cuisine Bread  Keyword sourdough bread  Prep Time 10 minutes  Cook Time 15 minutes  Servings  rolls INGREDIENTS 420 gram Wheat flour with 11.5% protein content. 6 gram yeast 250 gram water 50 gram milk 80 gram sourdoug starter 9 gram salt

INSTRUCTIONS

Before you go to bed

1. Mix all ingredients before you go to bed. You don't have to overdo it, Just make sure that all flour is hydrated. Cover the dough with cling film and let it ferment overnight.

Next morning

1. The first thing to do the next morning is to preheat the oven to 480ºF / 250ºC.
2. Pour out the dough on a floured working surface and fold it into an elongated package. Let the dough rise for 30-45 minutes. Divide the dough into 6-8 pieces and put them on an oven plate.
3. Bake them for 10 to 15 minutes. They should have a nice golden brown color. Let them cool on a wire rack or eat them immediately.

RECIPE NOTES

I have found a lot of inspiration to this recipe in a book called Bröd och pizza (Bread and pizza) written by Martin Johansson. 

Inspiration and my introduction to recipes comes from www.sourdoughandolives.com

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