"Healthy, crispy breakfast rolls are always welcome. This recipe for Italian Breakfast Bread Rolls is very simple and since the rolls don’t need to be shaped, suitable for bread baking beginners. Again, they are mixed from several flours, so they are wonderfully delicious and get really crispy.
I think it’s wonderful when it smells like fresh rolls in the morning. That’s how you want to start the day."
Italian Breakfast Bread Rolls
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- Recipe Card
Prep time 10hrs
Cook time 25mins
Serves or Makes: 12
Recipe Card
ingredients
- 500 g strong Bread Flour
- 50 g Spelt Flour
- 50 g Rye Flour
- 7 g Dried Yeast
- 430 ml warm Water
- 1 tbsp Olive Oil
- 13 g Salt
Method
Step 1
Mix all ingredients, except the salt, together. As soon as the dough comes together, add the salt. Knead by kitchen machine for 10 minutes, by hand at least for 15 minutes.
Step 2
Cover and let rest for 90 minutes. After 45 minutes take the dough out and stretch, then fold into thirds, turn 90 degree, stretch and fold again. Put back into the bowl.
Step 3
Then let it rest in the fridge over night, or at least for 8 hours.
Step 4
Pre-heat the oven to 240 C.
Step 5
Turn the dough out onto a working surface and flatten lightly. With a dough scraper cut pieces off the dough. The pieces should be approx. the same size, but don't have to be the same shape.
Step 6
Let rest under a kitchen towel on a baking tray for 10 minutes. Then sprinkle with a little flour and bake for 10 minutes. Spray the oven walls well with water to create steam. After 10 minutes turn the heat down to 210 C and finish baking the bread rolls for another 10-15 minutes.