Annika's Foolproof Breadrolls (Annika's Idiotsakra Semlor)
A community recipe by AnonymousNot tested or verified by Nigella.com
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Mix the dry ingredients together in a bowl. Melt the butter, add the milk/yoghurt and let become warm. Lukewarm (37°C) if fresh yeast, a bit warmer (42°C) if dried. Pour the wet ingredients into the dry, and knead until you have a ball feeling a bit like a baby's bottom. Cover with a towel, leave to rise until double sized (ca 30-45 minutes). For individual breads, roll balls the size of an egg. These will fill two baking trays. For loaves: makes two. If you have a Kitchen Aid mixer or similar, double the batch, same amount of work makes twice the result. I always made mine by hand until I bought my machine, and this dough is very manageable like that too. Bake in a 200°C oven for ca 15 minutes or until nicely golden.
Mix the dry ingredients together in a bowl. Melt the butter, add the milk/yoghurt and let become warm. Lukewarm (37°C) if fresh yeast, a bit warmer (42°C) if dried. Pour the wet ingredients into the dry, and knead until you have a ball feeling a bit like a baby's bottom. Cover with a towel, leave to rise until double sized (ca 30-45 minutes). For individual breads, roll balls the size of an egg. These will fill two baking trays. For loaves: makes two. If you have a Kitchen Aid mixer or similar, double the batch, same amount of work makes twice the result. I always made mine by hand until I bought my machine, and this dough is very manageable like that too. Bake in a 200°C oven for ca 15 minutes or until nicely golden.
Introduction
These never fail. This dough is suitable for small individual breadrolls, or for loaves, or a large freeform bread. It doesn't get sticky, and is easy to work with.
These never fail. This dough is suitable for small individual breadrolls, or for loaves, or a large freeform bread. It doesn't get sticky, and is easy to work with.
For US measures and ingredient names, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
Metric
U.S.
- 500 millilitres milk (or yogurt or mixture of both)
- 1 packet dried yeast
- 100 millilitres wholewheat flour
- 300 millilitres rye flour
- 1 pinch of salt
- 1 teaspoon honey
- 50 grams butter
- 1 handful Parmesan cheese (grated)
- 17½ fluid ounces milk (or yogurt or mixture of both)
- 1 packet dried yeast
- 3½ fluid ounces wholewheat flour
- 10½ fluid ounces rye flour
- 1 pinch of salt
- 1 teaspoon honey
- 2 ounces butter
- 1 handful Parmesan cheese (grated)
Method
Annika's Foolproof Breadrolls (Annika's Idiotsakra Semlor) is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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