White breakfast rolls

This recipe is from one of the contestants (she was the runner up) in the Swedish version of Masterchef. Jennie is really talanted and I have tried the recipies from her blog before.

These rolls are delicious for breakfast at the weekend. I served them for brunch on Sunday when I had my girls over, and they went down a treat with butter, Gouda cheese, smoked ham and preserves.

The original recipe is for 20 rolls, but I made mine slightly larger and settled for 16 instead.

White breakfast rolls, makes 16-20

75 g butter

500 ml milk

2 tsp salt

2 tbsp honey

5 tsp dried yeast

1.1 – 1.2 l plain flour (400 ml strong Canadian + 700 ml plain flour)

egg wash: 1 egg + 1 tbsp milk, beaten

Maldon salt

Melt the butter and add milk, salt and honey. Heat up the mixture until finger temperature. Pour it into a bowl and add the yeast. Stir so the yeast dissolves. Add the flour and knead the dough. Leave it slightly sticky in the bowl, cover with a tea towel and leave to rise for 30 minutes. With dry yeast I usually put the bowl in the oven on 50C, so it rises properly.

Knead the dough again and cut into 4 pieces. Cut each piece into four pieces, roll and place on a baking sheet. Cover again to rise for another 30 minutes. Brush with egg wash, sprinkle salt on top and bake in 225C oven for 8-10 minutes. Leave to cool cobvered on a wire tray.

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3 Responses to White breakfast rolls

  1. These look lovely! They’re pretty much exactly how I’d imagine the bread rolls from Heidi to look like! That was my favourite book because all I wanted were fresh bread rolls 🙂

  2. Pingback: American breakfast pancakes | The Food Archive

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