Overnight Rolls

Gill mentioned recently a  childhood memory, of “Overnight Rolls”. She wanted to try and make something that emulated this treat from her past. I Googled and I found this:  Bread for Breakfast and passed the link to her. Then I got to thinking, why not?

I threw the dough together last night, raising on eyebrow at the quantity of salt as I doled it out regardless. I shan’t reproduce the recipe (follow the link) but basically you just throw together the flour(s) and salt, into the water in which the yeast has been dissolved. The amount of yeast is tiny – just 3g if using fresh, 1g for dried. Just mix until the flour has taken up the liquid. No kneading.

The recipe says to leave the dough overnight at room temperature. I did this with some misgiving – “room temperature” is not a real concept in my kitchen at this time of year. My kitchen yields refrigerator temperature. Nonetheless, the dough had more than doubled by the time that I rose this morning. Mr L brought a drink back to bed, and I hopped out before having mine, to tip the dough out and do the quick folding procedure – again, there is no kneading, just four stretch-and-fold manoeuvres. I headed back to bed, having switched the Rayburn on in the hopes of encouraging the dough, which is supposed at this stage to rest for 45 minutes. Frankly, it felt icy to  my touch and I feared that 45 minutes would be nowhere near long enough.

After half an hour, morning mug now drained, I switched the oven on to heat my baking stone, and headed off for my shower. Freshly abluted, and now properly dressed, I cut the dough into 8 pieces. This was a dodgy procedure all round and next time I shall use something sharper than my plastic dough scraper and/or introduce some flour to the operation. Wet and sticky dough – be warned!

The recipe suggests putting the rolls onto baking parchment for transfer to the oven. I, of course, failed to trace an outline of my pizza stone before heating it and had to guesstimate the placing of my (wet and sticky, remember) rolls.  So between the sticky “cutting” and the cack-handed manipulation, I ended up with a  variety of sizes of oddly-shaped rolls.

I used semolina flour to cover my baking paper and to coat the tops of the rolls. I also attempted to slash the tops, not with any great success.

At this stage I was formulating a backup plan for breakfast.

However…

wpid13845-BL_13_00001.jpg
Somewhat rustic in appearance

 

They did rise and felt quite light, with a really pleasantly crusty crunchy feel to them.

wpid13847-BL_13_00002.jpg
Semolina coat

Not as great an oven spring as I would have liked – I put this down to the extremely cold temperature of the dough defeating the oven’s heat.

Inside, the texture was pleasantly chewy. Lots of large holes, looking something like Ciabatta. The golden colour comes from the small quantity of wholemeal flour used in the blend. The flavour? Not ‘arf bad. They’re tasty, very tasty.

Big holes for catching lots of butter
Big holes for catching lots of butter

 

The beauty of baking these fresh for breakfast, is that the bacon can go into the same oven and everything is ready at once.

wpid13853-BL_13_00005.jpg
I bet you can’t eat just one

Dry cured smoked streaky from our local butcher. Fabulous sarnies.

Just for completeness, I had a second roll with butter and marmalade – next time I will cut back on the quantity of salt in the dough, it is far too much but, yes, they are also good with marmalade.

Verdict – I’ll do them again. Only I won’t leave the dough in the kitchen. I shall either use the electric proofer on its lowest setting, or I shall move the bowl up here to my studio, where the server is left on overnight. I might just try that out tonight, in fact. The remainder of this morning’s batch is about to be turned into garlic bread to have with today’s pasta experiment. And, with that, I must leave you and go mix up my pasta dough.

Recently, at the: Crooked House

A Month in France: Nothing is Lost

A Month in France: Nothing is Lost

I am lagging on the Month in the Country prompts, and lagging badly at that. I have a list of prompts t be caught up on and I shall be working my way through them here, or at Scattered Thoughts depending on where the post most naturally sits. I have elected to tackle the prompts not in date order necessarily but to seize upon prompts that offer me space in which to write down the things that I am feeling the need to say. Even if I need to crowbar it in. The thing is, I am going to continue to be short of time and space in which to write and so a two-for-one is useful and I hope to do as many of those as I can. Seems like a plan? … Continue readingA Month in France: Nothing is Lost

Oh, deer

Oh, deer

Nell and I had a lovely walk this morning. The weather has cooled considerably and there was a very pleasant breeze. We both made better time than of late. … Continue readingOh, deer

Cannot load blog information at this time.

One Comment

I enjoy reading your comments, please pass the time of day

This site uses Akismet to reduce spam. Learn how your comment data is processed.