Where would our life be without the past our ancestors lived through? Let’s make bread rolls and explore the possibilities along the way!

As I currently have a little time, I had been surfing on the web last week. Looking to find new, interesting tips, inspirational recipes that We have never tasted before, to astonish my family with. Looking for a long time but couldn’t discover too many interesting things. Just before I wanted to give up on it, I came across this tempting and simple dessert by chance. It seemed so fabulous on its image, that required quick actions.

It was not difficult to imagine how it is made, how it tastes and just how much boyfriend is going to enjoy it. Mind you, it is very simple to delight him when it comes to cakes. Anyhow, I visited the blog: Suncakemom and then used the comprehensive instuctions that were accompanied by nice photos of the procedure. It really makes life rather easy. I could suppose it’s a slight hassle to shoot snap shots down the middle of cooking in the kitchen as you may will often have gross hands therefore i highly appreciate the time and effort she put in to build this post .

That being said I’m encouraged presenting my own, personal formulas in the same way. Many thanks for the idea.

I was tweaking the original formula to make it for the taste of my loved ones. I have to tell you it had been a terrific outcome. They loved the taste, the thickness and loved getting a sweet like this during a stressful week. They quite simply requested even more, a lot more. So next time I’m not going to make the same mistake. I’m likely to twin the volume to make them pleased.

You can find the original bread roll at SunCakeMom

Measure the flour then add the starter, yeast and the lemon.

Start kneading the dough and gradually add the water. When the dough is somewhat got together add the salt too. Salt plays an important role in tightening gluten structure so try not to skip this step.

We are after a fairly soft and tacky dough here so don’t be scared if the dough doesn’t come off the side of the bowl or from our hands.

Place the dough into a big bowl or just to a place with a temperature between 68°F – 81°F / 20 – 27°C where it can rest for 90 minutes. If we are short of big bowls just sprinkle some water on the dough then cover it with a clean damp kitchen cloth. If the water evaporates from the kitchen cloth just sprinkle some more on it.

In 90 minutes, our dough should double in size. With a bit of luck the kitchen cloth won’t stick onto the dough either.

Flour the top of the dough then flatten it by hand.

Divide the dough into 15 equal pieces which are about 3 oz / 80g each.

Start rolling the dough into a ball with a circling motion with our fingers are bent inwards.

The dough should stick to the working surface that will help us shaping a uniformly stretched surface. Apply a couple of drop of water to the bottom if they don’t stick.

On the other hand the dough will stick to our hands that will hinder our ability to make nice balls out of them so don’t forget to dust the hands before each dough rolling.Still in doubt? Check out: How to roll bread roll No.1

Once we have rolled up all the dough, sprinkle water on them.

Cover the moist dough balls with a damp kitchen cloth.

Then place the covered dough into a 68°F – 81°F / 20 – 27°C spot for 30 minutes.

Give them another roll. If all done well during the process of rolling, we can see and hear air bubbles coming and deflating. This will be the final shape of the bread rolls so mind not to tear the surface now. Hey, there is a video about this: How to roll bread roll No.2

Place the rolled dough balls onto a baking tray with a parchment paper or use flour to dust it beforehand then sprinkle water on top of the dough balls.

Place a damp kitchen cloth on top of the dough balls and place them to a 68°F – 81°F / 20 – 27°C spot for 90 minutes. Check if the cloth needs watering and moist it if necessary.

When the bread rolls doubles remove the kitchen cloth and sprinkle more water on top.

Now it’s time to add chia, sesame or poppy seed on top then put the bread rolls into the preheated oven.

For these bread rolls, we need steam to bake them to perfection but unfortunately not all ovens are equipped with such functions so we have to make our own steam bath. Get a couple of stones and place them into a tray onto the bottom of the oven. The stones will increase the hot surface the water can interact and create more steam quicker.

Heat the oven to its maximum with the stones on the bottom which is in most cases 365°F / 180°C. Place the bread rolls into the middle rack, pour a cup of water onto the stones and quickly close the oven door.

Bread rolls need about 15 minutes but much depends on the oven so after about 8 minutes check them if they need a hand. If only one of the sides are getting the golden brown color, swap sides.

Apply a thin coat of water on top to create a softer crust if desired.