My parents came to visit us over the weekend, and I wanted to invite them to a nice breakfast. Self-made bread rolls are a fun way to make the breakfast (or brunch, rather) a bit more special, but of course there is no time to actually bake them from scratch that same morning unless you want to get up hours in advance. I did not, so I compromised: I half-baked these rolls a few days before and froze them. On the day of the breakfast, I took them out, put them in the oven and finished baking them. They were delicious and my parents were seriously impressed with the chopped pistachios. 🙂
- 3 bags of active dry yeast (in my case, this amounted to 33 g of active dry yeast)
- 300 g rye flour (type 1150)
- 200 g wholegrain rye flour
- 100 g oatmeal
- 150 g chopped pistachios
- 1½ teaspoons salt
- 1½ teaspoons sugar
- 1 tablespoon olive oil
How to Make It
- Prepare the yeast according to the instructions on the bag. In my case, I mixed the powder with 300 ml lukewarm water and 6 tablespoons of rye flour. Let the mix rest for 15-20 minutes.
- Mix all other ingredients together.
- Slowly add the yeast into the bowl with the dry ingredients and mix carefully. You may have to add another 50-80 ml of lukewarm water so that the dough does not become too tight and dry.
- Knead thoroughly for about 5 minutes.
- Cover the bowl and let the dough rest for 45 minutes in a warm spot.
- With your hands, form 15 little balls. Place them on a baking tray lined with baking parchment. Let the dough balls rest there for another 15-20 minutes.
- Preheat the oven to 200° C.
- Take a knife and make a cut on the surface of each roll. Sprinkle them with water and flour.
- Bake in the oven at 200° C for 30 minutes.
- These bread rolls can also be prepared in advance and stored for later use. Take them out after about 20 minutes and let them cool down thoroughly. Then freeze them. When you want to eat them, take them out of the freezer and bake them for another 20 minutes or so.