Rolls with an overnight rise (experiment).
Usually the overnight rise is the first rise of the dough.
In this case rolls are a bit late for breakfast, more for lunch.
Here the dough was started at 22:00, left to rise for 45 minutes.
Rolls were formed around 23:00 and left to rise in the fridge. In the morning (6:50) the bread was placed in a cold oven. Oven set to start warming at 07:45 with a temperature of 200 C, for 25 minutes. At 08:10 left them for an additional 5 minutes. Ready (cooled) for breakfast at 08:30.
The dough is a simple (babs like) dough. Rather firm dough to avoid spreading too much during the long rise.
Just a little yeast used.
- 500 g white bread flour
- 1 teaspoon salt
- 40 g lard
- 5 g fresh yeast
- 150 g milk
- 150 g water
1. Mix the flour with the salt. Add the lard and rub in with your fingers.
Crumble the yeast in the flour and add the milk and water.
Mix all together to a rather firm dough.
Turn out on a work surface and knead for 3 minutes to a smooth/firm ball.
Leave to rise for 45 minutes.
2. Turn out the dough and form into small balls about 50 g each.
Put on a greased and floured baking tin well spread apart.
Sift some flour over the rolls, cover with a (floured) cling film.
Store overnight in the fridge.
3. Remove from the fridge. Remove the cling film.
Leave to recover/rise for 1 hour.
4. Bake for 30 minutes starting in a cold oven with a temp of 200 C.
Leave to cool on a wire rack.