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Bread Rolls for Breakfast

It is quite possible to have homemade rolls for breakfast, freshly baked, without insane effort in the morning. Cold rising, again (I’m hooked) is the key. This time I wanted to try something I’ve read about which sounds too good to be true. One never knows until one has tried so I gave it a shot.

Apparently it is possible to make a bread dough in the evening, shape it into rolls right away and let them cold rise over night on a tray. Next morning you  can put them straight into the oven and whoa-la! – you’ll have freshly baked rolls for breakfast.

My experience is that, yes, it is too good to be true. My rolls were completely collapsed in the morning, small round pits on a tray. Not even worth trying to bake them.

But yeast is really fascinating stuff – instead of scrapping the miserable rolls I scrambled them back together again, kneaded the dough well and shaped the rolls once more, then let them rise for about an hour. Which worked. Breakfast was postponed a few hours, it was Thanksgiving so we had plenty of time anyways, and we were able to enjoy warm rolls with cheese and jam.

I followed a recipe this time, or at least I had a recipe to lean on, picked from my beloved bread handbook which taught me how to bake bread in the first place, Wenche Frølich: Knallgode Brød (Wonderful Bread). The recipe doesn’t call for cold rising. But that’s what I did. Because that’s what I like to do. If you want to cold rise, you need to reduce the amount of yeast and use only cold liquid. And don’t bother shaping the rolls in advance because that doesn’t work. Just cover the dough with plastic and shape them in the morning … Also, I didn’t have enough whole wheat on stock so I replaced the whole wheat with spelt, which I had plenty of. But here’s the original recipe:

Breakfast is served

Breakfast is served

Whole wheat rolls with cottage cheese
2 cups skimmed nonfat milk
1 pk (2 1/4 tsp) yeast (I used 1 1/2 tsp)
2 tsp salt
1 tbsp oil
200 g cottage cheese
4 cups whole wheat flour
1-2 cups regular white bread flour
1/2 cup crushed wheat berries
water for brushing and crushed wheat berries for decoration

  1. Prepare the yeast and heat the liquid to appropriate heat (about 104 F)
  2. Add salt, oil and cottage cheese to the liquid and yeast and stir
  3. Add the whole wheat flour and a small amount of the white flour
  4. Knead the dough until smooth (10 min or so)
  5. Cover with plastic and let the dough rise for 1-2 hours
  6. Knead the dough again until smooth, add more flour if needed
  7. Split the dough into two halves and form long strips which you cut into about 10 pieces each (total 20 rolls)
  8. Shape each piece into oval rolls, brush them with water and dip each roll into the crushed wheat berries.
  9. Put them on a greased baking tray and let them rise underneath a cloth until double size (around 30 minutes)
  10. Bake at 435 F for about 20 minutes. Cool down on a rack.

So the original rolls look a bit different than mine, and frankly my rolls are spelt rolls rather than whole wheat rolls – but I intended to make these. I crushed wheat berries and included that in my dough – but then I broke my mortar and got upset so I used wheat germ as decoration instead. Yeah … Anyways – it just proves how flexible bread recipes are, as long as the yeast is in good shape it is hard to mess it up. This time I’d say I pushed it pretty boldly. And yet they survived.

Nice way of making sure the rolls are fairly equally sized

Nice way of making sure the rolls are fairly equally sized

Sort of oval shape ...

Sort of oval shape …

Spelt rolls, second attempt.

Spelt rolls, second attempt.

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I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.

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