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Bread Baking Day #54 - Overnight Pumpkin Seed Rolls

Bread Baking Day #54 (last day of submission December 1st, 2012) Wow! This has been such a log time since I've participated in BBD!

Surprisingly I am blogging on the last day of submission possible. No?! :o)

When I read what theme Stephanie of Hefe und mehr chose for this month's bbd I tought "Oh this is so perfect, I'd love to have a list with all new ideas for overnight breads which have become my favorite breads because they are so easy peasy and I love to have a fresh bread right off the oven for my weekend breakfasts.

I always keep a portion of Ilka's alround dough in my fridge for a handy and quick bake. You really should try that yourself!

Bread Baking Day #54
Ilka's Alround Dough residing in my fridge ;)

Then the days went by and I was really busy with lots of stuff... but since the weekend was nearing anyway and I needed to bake bread I remembered bbd and began to think of what to bake. Overnight brioches? Overnight Cinnamon Buns? Overnight Pull Apart Bread?

All of the above I make on a regular basis and love them! But I wanted something more healthy so I came up with these:

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Bread Baking Day #54 - Overnight Pumpkin Seed Rolls
Overnight Pumpkin Seed Rolls

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Overnight Pumpkin Seed Rolls

Bread Baking Day #54 - Overnight Pumpkin Seed Rolls

Preparation time: 20 minutes
Waiting time: 30 minutes + 1 night
Cooking time: 10 to 12 minutes

15 gr fresh yeast
250 ml milk
1 tablespoon olive oil (I used basil infused olive oil)
1 teaspoon salt
1 tablespoon sugar
300 gr spelt flour
100 gr millet flour
100 gr finely ground pumpkin seeds

The night before:

  • In a large bowl, combine yeast and cold milk until dissolved, then add oil, salt, sugar and flour gradually.
  • Knead about 5 to 10 minutes until you have a soft dough (Add flour if you see that your dough is too sticky)
  • Shape into a ball, put it in a bowl, cover with plastic wrap and let rise 30 minutes in a warm place.
  • Knead the dough again for 2 to 3 minutes. Form a roll and divide into 10 pieces.
  • Shape balls and place 10 balls of bread on a baking sheet lined with parchment paper, making sure to leave enough space between the balls.
  • Cover with a damp cloth and store overnight in the bottom of the fridge.

Have a nice rest and peaceful sleep!

The next morning:

  • Preheat oven to 225 C and remove the bread from the fridge.
  • Bake 10 to 12 minutes.
  • Remove from the oven, let cool down slightly and enjoy with your favorite breakfast treats!

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]Bread Baking Day #54 - Overnight Pumpkin Seed Rolls
Overnight Pumpkin Seed Rolls - they have a nice crumb and soft crust

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Astrid 01.12.2012, 14.30 | (5/0) Kommentare (RSS) | TB | PL

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Bread Baking Day #60 - Glazed Bread for 6th anniversary / Brot mit Streiche zum 6. Geburtstag (last day of submission July 1st 2013) Blog-Event LXXXVIII - Oesterreich kulinarisch (Einsendeschluss 15. Juni 2013)
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