This is the healthy version of the cheesy breakfast roll recipe I posted recently. The method here is almost the same. We mix the dough, let it ferment for a short while, divide it, shape it, and leave the rolls to ferment in the fridge overnight. In the morning they can be baked right from the fridge making this an extremely convenient way of having freshly baked bread for breakfast.

I had some spelt and einkorn flour in the cupboard, so I decided to add them to this recipe. You can swap them for other whole grain flour or just use 100% wheat if you want to. The rolls are covered in wheat bran which I made by sifting some whole wheat flour.

These rolls are meant to be eaten fresh for breakfast. As they are small and denser than the cheesy version, they will not be soft and fluffy the next day. Bake them and serve them within a couple of hours.

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Principles of Baking [ Ссылка ]
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Chapters
0:00 Intro
0:46 Ingredients & equipment
1:54 Mixing
3:43 Fermenting, dividing & shaping
5:39 Cold proofing & baking
6:50 The result
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#Bread #Baking #ChainBaker

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