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Breakfast Rolls – Wheat, Rye and Spelt

Breakfast Rolls – Wheat, Rye and Spelt

Fancy fresh rolls to fill with organic bacon and free range fresh eggs for breakfast?

Here they are and you don’t even have to leave the house (just in case it’s raining and miserable cold) AND YOU KNOW what is in them.

You start the dough late afternoon of before you go to bed, mix it and maybe fold it few times and then put over night in the fridge. In the morning you only need another 90 minutes.




  1. Mix all ingredients with the dough hook at the lowest setting for 2 minutes and then 10 minutes on a faster setting. If you do not have an electric mixer use your hands to stir first and then knead for at least 15 minutes until your dough is smooth and stretches well. The dough temperature should be around 26 degrees C. If you still have time until you go to sleep fold and stretch in 30 minutes and then cover tight and put it in the fridge for at least 12 hours. In the morning put your dough on a floured surface; stretch carefully into a rectangle so that the dough is about 2.5cm/ 1inch thick. With a dough scraper cut square dough pieces off. Put on a greased baking tray and cover with a clean towel. Leave to rise for an hour. Pre-heat your oven to 250 degrees C; score each dough piece and bake with steam. Reduce temperature after 10 minutes to 230 degrees C and let the steam out. Bake for another 10-12 minutes depending on your size. Enjoy your breakfast!


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