Tasty, Soft Breakfast Rolls baked in the Wood Fired Oven

“I don’t trust anybody who’s never eaten bread with the salt of tears.”

Takeshi Kaiko
‘The Laughing Stock’, in Five Thousand Runaways 


Although I do think one has to work hard for a good loaf of bread that ends up as tears of joy on the face of the eater, simplicity does sometimes win over the bread-science. Making rolls is a good preparation for the beginner bread-bakers. This no-difficulty recipe results in very soft crumb and crunchy crust but is extremely easy to assemble. These warm, buttery rolls really only take a little hands-on preparation (the yeast does all the work), it is not hard to shape them, and they are able to fill  a whole house with a delicious aroma. Even better, when baked in the wood fired oven…


Ingredients (the quantities make six rolls)

250 g white flour, 160 ml water, 15 g fresh yeast, 1 teaspoon salt, 20 ml lard


Mix all ingredients, knead for a short while on oiled surface, leave it for 30 minutes to rise. When risen divide it into six pieces, and form the rolls. Place them onto a baking sheet and let it rise for a further 30 minutes. Bake for 10-20 minutes (depending on where is it baked). It is ready when sounds hollow tapped on the bottom.


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