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Crunchy and airy bread rolls

These crunchy and airy rolls are really good! So moist and full of air bubbles. I actually found the recipe on this blog, and simply had to test it. They’re really easy to make if you just follow the recipe precisely. The dough only needs a few ingredients and a food mixer. You can also easily cold rise the dough, so you can make the dough the night before and serve freshly baked rolls for breakfast. This dough can also be used to make an airy and delicious bread with filling, by pouring the finished dough into a small frying pan or a lined bread form. You could also sprinkle the bread with olive oil and herbs before baking. If you would like to try other good recipes for rolls, then you should try my cold-raised rolls with oatmeal, which are super easy to bake. I baked them over the weekend and added 2 tbsp. chia seeds to the dough. They were scrumptious! Enjoy!

Sprøde og luftige boller

Brød for 4 persons
Preperation 10 min. / Cooking 30 min. / Total 3 t. 15 min.
Ingredients

Crunchy and airy bread rolls (makes 12-14):

20 g yeast or 5 g yeast if you cold rise the dough

500 ml tepid water

1 tbsp. runny honey, e.g., acacia honey

500 g all-purpose flour

2 tsp. salt

Approach

Crunchy and airy bread rolls:

Dissolve the yeast in the tepid water in the mixing bowl of a kitchen machine. Add the honey and stir it around with a wooden spoon. Mix the flour and salt together and stir it in the dough a little at a time until the dough has an even consistency. Don’t knead the dough at this stage, it should resemble oatmeal. Let the dough rest for 15 minutes. Run the dough at the highest speed with the flat hook for about 10 minutes, until the dough is glossy and even.

Replace the flat hook with the machine’s dough hook and run the dough again until it releases from the bottom and “crawls up the hook.” The dough should be completely smooth, elastic and wet (it doesn’t look like classic bread roll dough). Cover the bowl with cling film and a dish towel and allow the dough to rise for 3 hours at room temperature (or overnight in the refrigerator if you’re cold rising the dough).

About 30 minutes before the dough has finished, heat the oven to 250 C convection with a baking sheet inside. Carefully pour the dough onto a floured surface and sprinkle some more flour on the dough. Divide the dough into equal pieces with a knife or spatula (without working the dough too much). Place the rolls on a piece of baking parchment which you then pull onto the hot baking sheet. Bake the rolls in the center of the oven for 12-15 minutes. They should be crispy and sound hollow when you tap them. If you bake a loaf instead of buns, bake the loaf for a longer time depending on the size of your loaf. I baked the bread in a 30 × 25 cm form for about 20 minutes. Enjoy!

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