Saturday, 2 February 2008

Rockin' Rolls and Cinnamonda's Bread Spread

The other day I happened to run out of bread and thought to bake something else than my usual breakfast rolls. I did not have much time to browse for an interesting recipe, so I decided to simply bake this spiced up, or rather more colourful, version of the recipe I often use. You see, I have been using quite a lot of beet roots lately and still happened to have a couple of large ones waiting for their turn in my fridge.

This recipe is an adaptation from a breakfast roll recipe published in Siv and Key L Nilson's book originally called in Swedish "Alla tiders bröd" (Bread for all times) .

Rockin' Rolls

For 15 round rolls you will need:

25 g fresh yeast
5 dl warm water (37 degrees Centigrade)
1 tablespoon rapeseed oil
2 teaspoons salt
1 large red beet root ( circa 150 g when peeled)
4 dl rye flour
circa 14 dl wheat flour

1. Peel and grate the raw beet root and set aside for a moment.
2. Crumble the yeast into a large bowl.
3. In a small pan heat the water until it's about the same temperature as your hand (37 C).
3. Pour the water onto the yeast and mix (with your hand) until the yeast has totally dissolved.
4. Add the rapeseed oil (you may also use sunflower oil or olive oil) and salt.
5. Add the grated beet root. Mix slightly.
6. Add the rye flour. It is not necessary to shift the flour, but you may do so, I you wish. Mix with a mixer using dough hooks.
7. Add the wheat flour 3 desilitres at a time until you have used 12 desilitres of flour and mix properly between each addition. Add the rest of the flour just a little at a time and mix, mix, mix until the dough does not stick to the sides of the bowl anymore.
8. Cover with a kitchen towel and let rise in a warm place preferably for 30 minutes. If you are in a hurry 20 minutes will d0.
9. After the dough has risen remove it from the bowl and set onto a clean, slightly floured surface . Knead slightly with your hands. Then shape the dough into an oblong shape and cut it into circa 15 equal pieces. Shape each piece into a round roll between your palms.
10. Set the rolls onto a baking paper covered baking sheet. Cover with a kitchen towel. Let rise in a warm place for about 30 minutes. Again, if in a hurry, even 15 minutes may do.
11. While the rolls are rising, heat the oven to 225 C.
12. Just before putting the rolls into the oven sprinkle them with cold water.
13. Bake for circa 15 minutes.

These blushing, but not shy, rolls are sure to stand out in any breakfast table! They have a distinct taste of beet root in them and go best with savoury toppings, but I have also eaten them with organic cherries & berries jam and liked that taste combination, too.

Here is my suggestion for a savoury topping: 1-2 teaspoonfuls of Cinnamonda's Bread Spread and some ricotta cheese.

Cinnamonda's Bread Spread

1 bunch i.e. 10-15 g fresh cinnamon basil (or ordinary basil)
30 g sunflower seeds
30 g pumpkin seeds
1-2 teaspoons cinnamon
olive oil

1. Roast the seeds slightly in a sauce pan.
2. Put the roasted seeds into a mixer and mix until they are fine pulp.
3. Shread the basil leaves into smaller pieces with your hands. Add into the mixer. Add the cinnamon. Mix properly.
4. Add some olive oli and mix. Continue mixing and adding olive oil little at a time and until you get a pesto like consistency.
5. Spoon into a jar and refridgerate. The bread spread keeps in the fridge for at least one week.

Oops, not much bread spread left in this jar!:)


Rosa's Yummy Yums said...

Great rolls! That spread looks interesting!



Cinnamonda said...

Thanks, Rosa! I like the spread a lot. Cinnamon is, surprise, surprise :) one of my favorite spices, and when I found some cinnamon basil in a store, I just had to come up with a recipe!