Küchenlatein

Alicat and Sara asked to prepare something for Easter Breakfast and/or Brunch for this month Weekend Cookbook Challenge. We love fresh rolls in the morning, but I hate to get up early to serve fresh rolls for the family, especially on holidays like Easter. So I adapted a recipe from my new bread book. The rolls proofed overnight in the fridge and with using the automatic turn-on we had fresh ones this Easter morning.



-==== REZKONV-Recipe - RezkonvSuite v1.1

Title: Make-ahead buttered poppy seed rolls
Categories: Rolls, Yeasted dough
Yield: 14 Servings


=============================== DOUGH ===============================
125 ml Milk
125 ml Water
1 Sachet dry yeast
300 500 grams Wheat flour Type 550
1 teasp. Salt
1 Egg

============================ ADDITIONAL ============================
50 grams Butter
1 Springform Ø 28 cm
Butter for greasing
1 Egg yolk, whisked
Poppy seeds

============================== SOURCE ==============================


Christian Teubner, Brot und pikantes Gebäck
ISBN 3-7742-3084-6
-- Edited *RK* 04/14/2006 by
-- Ulrike Westphal


1. In a saucepan warm milk and water and dissolve the yeast. Sift
flour into a bowl and mix with the salt. Add yeasted liquid and the
egg. Knead until smooth. Form a boule, cover and ferment for 30
minutes.

	2. Knead the dough and divide in 14 pieces à 60 g. Melt butter in a small saucepan. Form each piece into a ball. Dip every ball into the butter, it helps to loose the rolls. Cover with clingfilm and put into the fridge for at least 8 hours.
	3. Remove the rolls from fridge, brush with the egg yolk, sprinkle with poppy seeds
	and bake in the preheated oven (use automatic turn-on) for 40 to 45 Minuten at 200 °C/ 392 °F, internal temperature at least 90°C/ 194°F.

=====

Tagged with: Weekend Cookbook Challenge, WCC, food and drink, rolls, Brötchen