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Bread rolls for breakfast

Bringing the dough together takes 10-15 mins of work. After that it needs occasional attention for 1.5 hrs while it ferments. Shape it before bed, and it goes straight in the oven in the morning. Delicious rolls are ready to eat 30 mins after you wake up.

Ingredients

Makes 520g dough = 4 large rolls @ 130g.

(70% overall hydration. 17% yudane w/ 360% hydration.)

Method

Normal bulk ferment followed by long cold proof.

The day before

  1. Yudane: Pour the water into a metal mixing bowl and sift over the first part of the flour. Whisk to combine. Heat over a medium flame while whisking, until it thickens. This means the flour has gelatinised.
  2. Dough: Now we’ll mix in the rest of the ingredients. The order matters:
    1. Dairy: Add the butter and whisk it in as it melts. Next whisk in the milk. The mixture will turn smooth and glossy.
    2. Additives: Weigh out the salt, sugar, and yeast. Tip them into the mixing bowl and whisk them in. The mixture should be warm but not hot by this point.
    3. Remaining flour: Sift over the remaining flour and mix. Once it’s a single ball, give it some stretch-and-folds, and cover the bowl with a shower cap.
  3. Bulk fermentation: We’re going to leave the dough to ferment in the bowl at room temperature for 1.5 hours, taking it out every 20/30 mins for a few stretch-and-folds with wet hands. After the final stretch-and-fold, stick the bowl in the fridge. You can move on the the next step whenever it’s convenient.
  4. Divide and shape: Tear off roll-sized pieces, weighing each. Shape them into smooth, tight balls. Just make as many as you want for tomorrow morning. You can use the rest of the dough later (eg. for breakfast the day after tomorrow).
  5. Proof: Put the balls back in the bowl, shower cap back on, and leave it overnight in the fridge. If the bowl is crowded you can dust the balls with flour to prevent them from sticking to each other.

In the morning

  1. Preheat oven: Put a tray of boiling water on the bottom shelf and preheat the oven to 200C.
  2. Score: Take the balls out of the fridge and score the tops. One long cut per roll with a razor blade works well. Place the balls on a tray on baking parchment.
  3. Bake: Bake for 8 mins at 200C (fan), then turn down to 180C for enother 10 mins. Internal temperature of the bread should be around 95C.
  4. Cool: 10-15 mins on a wire rack or in a basket - don’t skip it.

Things I’ve removed from this recipe

Alternative ingredients

The same method (above) is used for all recipes. The general principles are:

Original recipe

Makes 420g dough, enough for 4 small rolls. 66% hydration, 12% yudane.

Large size

Makes 6 rolls

Shape half into 3 rolls, leave the rest in the bowl in fridge for the following day.

70% hydration, 20% yudane

Makes 440g dough

Large size

Makes 520g dough = 4 large rolls @ 130g