Are you baking your bread and bread rolls at home or do you get them at a bakery? I have to admit that I hardly bake bread and bread rolls at home and normally buy everything in the store. I would love to bake stuff like that more often but unfortunately, it’s quite time-consuming baking your bread at home. Most of the time. There are some exceptions: these Sunday Bread Rolls aka. Milk Bread Rolls for example ;)
Like me many others I do not bake bread rolls as much as I would like to, cause most of the recipes are a bit complicated and time-consuming. A pre-dough is often needed, ingredients have to have certain temperatures, long times to let the dough rise etc. It can be tricky sometimes ;)
Fortunately, there are some recipes that are easier to make. These milk bread rolls for example. Ok – you have to get up a bit earlier than usual in order to get them ready for breakfast, but it is not that bad… I wake up before 6 am each morning anyway, so I am completely fine to do some kneading in the morning ;) It is not that much work anyway.
Most of the work is done by the yeast anyway. The more complicated bread rolls use less yeast, that’s why they need more time. These here are quicker to prepare cause more yeast is involved… not everybody likes that because you can taste it a little, but I have absolutely no problem with that. I actually like it ;)
For these bread rolls, I used Brunch Buttrig-Frisch* instead of regular butter I normally use. This way the amount of fat in the bread rolls is being reduced which is kind of nice. Less fat means fewer calories ;) If you want to try for yourself (for free), you can go to a supermarket, buy it and get your money back… all the information can be found on the packages right now or on the Brunch website*.
Besides switching ingredients for the bake I also tried something else with the recipe. I wanted to see if it is possible to make something completely different. So instead of regular bread rolls I also made some… let’s call them pizza bread knots ;) Instead of making balls you shape logs and knot them (is that the right way to say it?) ;) Anyways – a nice and more savory option with cheese and herbs on top.
INGREDIENTS / ZUTATEN
6.75 fl.oz. (200ml) milk
1.5 oz. (42g) fresh yeast
18 oz. (500g) all-purpose flour
2 tbsp. sugar
pinch of salt
2 medium eggs, at room temperature
3.5 oz. (100g) Brunch Buttrig-Frisch
1 medium egg yolk
200ml Milch, lauwarm
1 Würfel (42g) Hefe
500g Mehl (Type 405)
2 EL Zucker
2 Eier (M), Zimmertemperatur
100g Brunch Buttrig-Frisch
1 Eigelb (M)
DIRECTIONS / ZUBEREITUNG
2. When the yeast has bubbled enough add the eggs and fat and knead for about 10 minutes to get a nice smooth dough. Cover the bowl and let the dough rise for about 1 hour in a warm place until the size has almost doubled.
3. Line a baking sheet with baking parchment and set aside. Place the dough on a floured surface and knead once more shortly to get some of the air out. Cut into 12 equal pieces and shape into balls. Place with some space in between on the baking sheet, cover again with a kitchen towel and let rise for another 30 minutes.
4. Preheat the oven to 390°F (200°C). Mix the egg yolk with some milk and brush the risen dough balls with it. Bake for 10-14 minutes until golden brown. Take out of the oven and let cool down on a wire rack.
2. Sobald die Hefe genug gegangen ist die Eier und Fett zur Schüssel dazugeben und alles in etwa 10 Minuten zu einem glatten Teig verkneten. Die Schüssel abdecken und den Teig für etwa 1 Stunde an einem warmen Ort gehen lassen, bis sich das Volumen verdoppelt hat.
3. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig auf eine bemehlte Fläche legen und einmal kurz durchkneten, damit die Luft entweichen kann. Den Teig dann in 12 gleich große Stücke teilen und Kugeln formen. Die Kugeln mit etwas Abstand auf das Blech setzen, mit einem Tuch abdecken und noch einmal 30 Minuten gehen lassen.
4. Den Ofen auf 200°C (390°F) vorheizen. Das Eigelb mit etwas Milch verquirlen und die gegangenen Teigkugeln damit bestreichen. Für 10-14 Minuten backen, bis sie goldbraun sind. Aus dem Ofen holen und auf einem Gitter abkühlen lassen.
Alternative 16-18 pizza bread
For the dough same ingredients as you need for the Sunday bread rolls
For the herbs mixture:
2.1 oz. (60g) Brunch Buttrig-Frisch, very soft
2-3 tbsp. parmigiano, grated
1/2 tsp. granulated garlic
1/2 tsp. granulated onions
1/2 tsp. dried oregano
1/2 tsp. smoked salt
1. Work the dough the same way you would do for the Sunday bread rolls until step 3. Instead of 12 dough balls, divide the dough into 16-18 pieces and roll each piece of dough into a 8 inches (20cm) log and then make a knot with each of these dough logs/rolls. Place with some space in between on the baking sheet and let rise for 30 minutes.
2. While the dough is rising a second time, prepare the herbs mixture by warming the fat (Brunch Buttrig-Frisch) to soften it and then mix everything until well combined. Brush the risen dough knots with the mixture and bake at the same temperature as you would bake the Sunday bread rolls for about 10-14 minutes until the pizza bread is golden brown. Take out of the oven and let cool down on a wire rack.
Here is a version of the recipe you can print easily.
- 6.75 fl.oz. (200ml) milk
- 1.5 oz. (42g) fresh yeast
- 18 oz. (500g) all-purpose flour
- 2 tbsp. sugar
- pinch of salt
- 2 medium eggs, at room temperature
- 3.5 oz. (100g) Brunch Buttrig-Frisch
- 1 medium egg yolk
- some milk
- Warm the milk until lukewarm. Add the fresh yeast and mix until dissolved. Add the flour, sugar, and salt to a large bowl and mix. Make a depression in the center of the flour in the bowl and pour the yeast milk into that depression. Cover the milk with some flour from the sides and let sit in a warm place for about 15 minutes.
- When the yeast has bubbled enough add the eggs and fat and knead for about 10 minutes to get a nice smooth dough. Cover the bowl and let the dough rise for about 1 hour in a warm place until the size has almost doubled.
- Line a baking sheet with baking parchment and set aside. Place the dough on a floured surface and knead once more shortly to get some of the air out. Cut into 12 equal pieces and shape into balls. Place with some space in between on the baking sheet, cover again with a kitchen towel and let rise for another 30 minutes.
- Preheat the oven to 390°F (200°C). Mix the egg yolk with some milk and brush the risen dough balls with it. Bake for 10-14 minutes until golden brown. Take out of the oven and let cool down on a wire rack.
- Enjoy baking!