Time to bake again?
How about some soft, fluffy, yeasted rolls, with the addition of some caraway seeds and fennel seeds for their fragrance? Often or not, I find that enriching the dough with a little butter and some eggs, adds a nice texture and airiness to the batter, so let’s do that too…
I’ve often described my breakfasts as lazy.
By this I mean slow, because by the time I wake up (often after a late night shift at the theatre) it might be towards mid morning and I’ll probably be more inclined to lunch.
If I’m smart enough (which I’m often not,) I might remember to mix a little starter dough the night before so that I can let the yeast do all the work whilst I snooze,..
Only to have freshly baked goods the next day.
Actually, this might be the only way I can actually have freshly baked goods at all. Aside from heading out to buy them of course!
But who doesn’t want to make their neighbours jealous with the smell of yummy goods ;)
The recipe is definitely adaptable. Don’t like caraway seeds? Then substitute for some oats, or walnuts.
Can’t have nuts?
Then how about some fruit in the form of sultanas or dried figs (which would be lovely with blue cheese in place of the cheddar of course!)
If you’d prefer not to do the slow rise overnight and just want to make up something quickly, by all means there are a plethora of muffin recipes out there.
Truth be told, this texture is far more similar to a soft, eggy roll that you might find in those Asian bread shops.
So in short, here’s a slow rise, yeasted roll with 3 seeds best topped with some crumbly cheddar and drizzled generously with honey. That’s right, we’re going to slap these with honey and call it lunch!
Start this recipe the night before or (morning) of the day you’d like to eat them. Ideally you should allow 8hrs for the slow rise starter. Once it’s proved it should take about 1-1:15 hr for the actually baking of these yeasted rolls.
Ingredients: (makes 1 doz) medium size
Slow rise dough over night, 8-15 hrs if possible
2 cups plain flour
3/4 cup of warm water with extra as needed
1 tbsp of dried yeast,
Couple of tbsp of sugar.
Pinch of salt,
The next day:
Extra 1/2 to 3/4 cup of flour,
2 eggs (at room temperature)
100g Butter (also at room temperature)
Tablespoon each (or to taste) of Caraway seeds, fennel seeds, sesame seeds
Raw sugar to sprinkle tops,
To serve: butter & honey, crumbly cheddar cheese and olives.
Large mixing bowls x 2, large wooden spoon, Tablespoons and measuring cups.
Muffin tins, extra oil to grease the tins,
Preheat oven to 180C (356 F) and grease the muffin tins with a thin film of butter,
Prepare the bread starter the night before,
The next day, your starter will be thick and hopefully resemble the texture of a sponge.
Stir in the eggs, butter and an extra pinch of sugar and salt with the dough. Mix lightly and quickly with the wooden spoon. It will still be a fairly runny batter at this stage,
Add the caraway and fennel seeds, stir into the batter. Spoon the batter into the muffin tins being careful not to overfill. It’s best to do a few batches and allow the dough to raise up lightly (rather than be heavy and full with too much mixture)
Sprinkle with a decent pinch of raw sugar, a teeny pinch of salt and the sesame seeds, if using. Set aside for 20 mins to prove again. Afterwards, bake for 25-30 mins (rotate the pan if needed.)
Once the tops are golden brown and toasted, remove from the oven and set aside on a wire rack to cool. Allow to cool for 10 mins before removing from the pan.
Serve with butter, crumbly cheddar cheese and honey (olives optional) Enjoy!