2020. 09. 11.

Kenyér és péksütemény / Bread and Rolls

 Bread or rolls dough recipe


  • 700 g plain flour (900 g if you do not use any oatmeal nor spelt bran)  + some when kneading and rolling 
  • 150 g oatmeal (optional, but makes it jummy)
  • 100 g spelt bran (optional, but gives the necessary healthy touch and is delicious)
  • 2 Tbsp melted butter/lard or vegetable oil plus some to grease the sheet or baking pan and brush the rolls from the inside
  • 3 tsp salt
  • 1 egg (separate yolk and white)
  • 0.5 tsp of sugar
  • 20-25 g yeast or one pack active dry yeast
  • 0.8-1 litre lukewarm milk/ water or a mixture of these two (my personal choice is milk)
  • The main ingredient is time and patience. The dough has to rise twice for 1-1.5 hours each time
  Makes about 26 rolls, or a 0.5 kg bread and 12-13 rolls.
To the filling (optional) choose form:
  • grated cheese (I used smoked semi-hard Trappista and Emmental mix. You can have Gouda or any other type of similar cheese.) about 0.5kg
  • baking chocolate
  • Pesto etc.

1)    Put some (0.1 litre) warm water/milk in a small bowl, add the sugar and mix.Then add the yeast in small crumbs, mix and let it stand until foamy.

2)    In a large bowl add the flour, oatmeal, spelt bran, the melted butter/lard, the salt and the egg yolk and mix until uniformly crumby.

3)    Add the yeast and warm milk/water in several steps while mixing it until it forms a smooth dough that does not stick to the sides of the bowl. If it's too soft add some more flour. Cover and let it rise in a warm place until doubled in size. (In summer put it on the sun, in winter on the radiator, or in the oven max 45 Co)

4)    Put the dough on a lightly plain floured surface, divide into two and and knead each half over again. Take the first half and make buns, from the other half rolls, or bread.

Forming the rolls

Roll it into a still rather thick circle .

Cut it into 8 or 6 slices.
Roll each slice until aprox.0.3cm thick, keeping the triangular form.

Brush with melted lard.
Or spread some pesto on it.
Disperse the grated cheese on top of the pesto or lard.

And start rolling the pasta from the wide side of the triangle.

And ready is our first roll. 

Put them in the sheet that was brushed with melted lard.

Brush the rolls with the egg white (previously beat it up) mixed with little milk.
If you like it extra cheesy, you can put some cheese on the top of the rolls too. Here I did not have cheese on the top. 
Some rolls were made without any cheese, just after brushing it with some lard, I rolled them and put some salt and caraway-seeds on top. You can fill the roll with bars of baking chocolate, then they do not need greasing. They are also very delicious.
Dont forget to let them rise again, covered and in a warm place until they double their size, for about an 1 hour. It's worth the time waiting! Then bake them in a preheated oven (200 Co) for about 10-20 minutes. Depends on your oven. If you have air fry option it takes less time.
Check them with a fork or a meat stick that they are ready (by pricking the dough won't stick to the fork means it's ready).

Put the rolls on a grate and then cool before packaging them.

Forming the bread

The second ball form into a bread put it in a glass bowl or pan that has a cover. Do not forget to grease the bowl previously. Make some cuts on the top of the bread and let it rise until doubling in size. (put the lid on and in a warm place let it rise for another 1-1.5 hours) Sprinkle the bread with water and also wet the lid of the dish from inside before putting it in the oven. Bake it first at 180 Co for about 30 minutes, check with a meat fork, and then for aprox 10 more minutes at 200 Co. Then take off the lid and put it back for 2-5 more minutes, or until you like the colour.

Put it on the grate to cool.

Bon Appetit!

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