So here it is... My first blog post. 2018 is not exactly the time to start a blog, I'm feeling like blogging is already old-school but I thought it might be fun. Leave me a comment if you read this or even tryed the recipe! I would be super excited, haha.
Today I'm sharing my go-to sunday morning recipe for these sweet rolls with fluffy yeast dough and heavenly smell (and taste!). The best thing is that you can alter this recipe to your taste. Make big ones istead of my tiny version, add rasins, nuts or sprinkles, have fun! Shall we start? Let's go!
What you'll need:
- 640 g flour
(my alternation was to use spelt flour... but wheat works perfectly too!)
- 1 package dry yeast or 1/2 cube of fresh yeast
- 40 g sugar
- 1 tbs vanilla sugar or extract
- 1/2 tbs salt
- 1 egg
- 250 ml milk
- 55 g butter
- 100 g chocolate chips or whatever you love
At first I should probably mention that I'm the kind of lazy baker that doesn't really follow any instructions. And this recipe still turns out great if you don't want to let your dough rise for YEARS and want to eat delicious rolls as soon as possible.
But I'd still recommend you to follow my instructions - as I've already skipped the impatience challenging parts to make a quick and easy recipe for you.
For example I insist that you learn how to fold your little rolls. ;)
Trust me, it's worth it. Nothing you bake will look like a rock in the future (Admit it, you know what I mean...). Just nice, round and smooth surfaces.
So here's what you'll want to do:
1. Warm up your milk. Not too hot or cold, that's going to kill your yeast, just nice and lukewarm. Dissolve your yeast and a little bit of sugar in a little bit of your milk and set it aside. The mixture will start to bubble and turn foamy. If it doesn't - don't worry, that has happend to me too and it still turned out great. Maybe it's just the kind of yeast, I've noticed a huge difference depending on where I bought it
2. While your yeast is eating the sugar in the milk and growing because it's so yummy (That's really how it works! Even though I'm not able to explain the chemistry behind it to you...) you can mix the rest of your dry ingredients in a large bowl.
3. After measuring and mixing your dry ingredients 5 or 10 minutes should be gone since you set your yeast aside. Now you can add it to your dry ingredients along with the rest of the milk and your butter. I like to melt my butter if I didn't have the time (or like me: forgot) to take it out of the fridge early enough to soften it. Also it is easier to knead it into your mix. And that's the next step:
4. KNEAD! It's super fun! If your dough is super crumbly add a little milk. if it is too wet and sticky add a little flour. You just want it to be nice and elastic. You could leave it in a warm place covered with a wet towel. Plastic wrap is not really nice for your environment and a wet towel totally works. Trust my wise mom. If you do so leave it there for 30 minutes to an hour. If you like to make you dough the evening before you can even store it in your fridge overnight. For this option I would recommend plastic wrap to ensure it doesn't dry out. If you choose to not let it rise you can skip to step 5. It might not be as fluffy in the end look at the pictures. I didn't let these rise properly either and they turned out great.
5. Add whatever you want to your dough! I decided to go for dark chocolate chips and as an experiment I put sprinkles in one half. Something extremely important I have to say about this step: I added unicorn. shaped. sprinkles. Look at the pictures. Just look. Also the last one is my version of those satisfying slime videos on instagram. It's 2018, you know what I mean. However, I highly recommend chocolate. The sprinkles will dissolve and leave your dough with colourful spots. My grandma used to this with chocolate sprinkles (aka ants) in cakes and told me it was "ant cake", just a fun fact for you.
6. This is the part I told you about in the beginning! Cut your dough into pieces, my tiny ones made 16 rolls. Take a little piece and knead it into a roundish shape. Now you can start folding the outside parts to the middle until it looks like in the fifth picture. Don't you love my dangerous monster plaster? If you turn over your little roll- woooooow it's super smooth and perfect. I love this step and you will love this little trick too if you try it.
7. Last step. Put your sweet rolls on baking tray lined with baking parchment. If you want to make them super big and soft you could let them rest for 30 minutes again - or skip this just like I did. Stir your egg, brush it on and add some sprikles or nuts or sugar, just toppings of your choice if you want. Bake them for 15-20 minutes at 200 degrees celsius. If you take one out and knock on the bottom side with a knuckle of your finger it should make a hollow sound. Also a trick my wise mom told me.
Now let them cool down or burn your tongue. They're the best if you eat them as fresh as possible. Yeast dough gets really dry very quickly and will be start to be hard and crumbly the next day. You can still save some of these for later if you freeze them in an airtight container immediately after you decide you've eaten enough.
As a little motivation to bake: Click through this slide show and imagine the smell!
I hope I made someone happy and you liked this post. Let me know if you did and tell me if I should keep blogging.
Also, I kind of inspired myself to re-create my grandmas "ant cake" she used to make.
Should I make a blog post like "my German grandma's ant cake" or something like this? XD
Have a wonderful week and don't forget to stop at the supermarket to grab some yeast for the weekend!