Breakfast Rolls, or Morning Cakes
Ingredients
Directions
Make the batter
In a basin, combine the water and yeast and let it sit until the yeast softens.
Dissolve the yeast in the water and stir in enough flour to create a weak batter.
Allow the batter to mature for one hour.
Make and shape the dough
Mix in the salt and knead to form a soft, smooth dough.
Let the dough rise for 30 minutes.
Shape the dough into rolls and let them prove until ready.
Bake
Bake in a hot oven at 400°F (200°C) until golden.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Yeast
- Ferments the dough, producing gas that makes the rolls rise and become light.
- Flour
- Forms the gluten network that gives the dough structure and chew.
- Water
- Hydrates the flour and yeast, allowing gluten to form and the dough to stretch.
- Salt
- Controls yeast activity and strengthens the gluten for a more even crumb.
The step that matters
Allow the batter to mature for one hour. The yeast needs time to become active and build flavour before the dough is kneaded. Skipping or shortening this rest can leave the rolls flat and under-flavoured.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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