Application
Soft breakfast rolls with light malt extract
For 10 rolls
Ingredients for preparation
- 500 g type 550 or 650 wheat flour
- 250 ml lukewarm milk
- 30 g light malt extract
- 20 g fresh yeast or 7 g instant dry yeast
- 1 egg
- 50 g softened butter
- 8 g salt
- 1 teaspoon sugar
- 1 egg beaten with 1 tablespoon of milk for brushing
- sesame seeds, poppy seeds or rolled oats for sprinkling
Preparation
- Pour the lukewarm milk into a bowl. Add the light malt extract and stir.
- Add the yeast and, if desired, a teaspoon of sugar. Set aside for 10 minutes, until the starter begins to activate.
- Put the flour into a large bowl. Add the salt, egg and the prepared liquid with the yeast and malt extract.
- Start kneading the dough. Once the ingredients have combined, gradually add the softened butter.
- Knead the dough for 10–12 minutes. It should be smooth, elastic and soft. It may be slightly sticky, but it should not be runny.
- Shape the dough into a ball, place it in a bowl, cover and set aside to rise for at least an hour.
- Transfer the risen dough to a work surface and gently deflate it by pressing it with your hand.
- Divide the dough into 10 equal pieces.
- Shape a smooth ball from each piece. Arrange the rolls on a baking sheet lined with parchment paper, leaving space between them.
- Cover the rolls with a cloth and leave them for at least half an hour, until they have visibly risen.
- Preheat the oven to 190°C.
- Brush the rolls with an egg beaten with milk. Sprinkle with sesame seeds, poppy seeds or rolled oats.
- Bake for about 20 minutes, until the rolls are golden brown.
- After baking, transfer the rolls to a wire rack and leave them for at least 15 minutes.
Rolls made with light malt extract are soft, delicate and slightly buttery. They are suitable for breakfast, milder burgers and sweet toppings. They can be served with butter, twaróg, jam, nut butter or honey, or with savoury ingredients such as cheese, lettuce, roast meat and vegetables.