7a.m. breakfast rolls with sour cherry & vanilla jam

7a.m. breakfast rolls with sour cherry & vanilla jam

By
From
Lagom
Makes
8
Photographer
Yuki Sugiura

Sometimes a freshly baked crusty roll is the only thing that will do and I think if you are going to allow yourself a much derided bit of white bread, nothing beats home-baked. These are called 7a.m. rolls because they can be made the morning that you want to eat them – start at 7 and they will be done by breakfast at 9a.m. There’s no kneading and you don’t need to wait for them to rise once they have been shaped. The recipe is adapted from a wonderful book, Vinterns goda ting by Anna and Fanny Bergenström. They are crusty, fluffy rolls that can be eating still warm from the oven, spread with butter and jam.

Ingredients

Quantity Ingredient
25g fresh yeast
1 tablespoon honey
70g wholemeal flour
700g strong white bread flour, plus extra for dusting and sprinkling

For the jam

Quantity Ingredient
400g fresh or frozen sour cherries, stoned
1/2 lemon
1 vanilla pod, split in half lengthways
150g golden caster sugar

Method

  1. Crumble the yeast into a large bowl with the honey and 1 teaspoon salt and mix until the yeast dissolves. Pour in 600ml “finger warm” (just warm to touch) water and mix thoroughly. Add the flours and mix together with a wooden spoon to form a sticky dough, but don’t knead.
  2. Cover the bowl with a tea towel and allow to rise for about an hour.
  3. Meanwhile, make the jam. Place the cherries, a squeeze of lemon juice and vanilla pod in a small pan with 1 large spoonful of the sugar. Bring to a gentle simmer and stir until the sugar dissolves. Add another spoonful of sugar and repeat, continuing until all the sugar has been used up. Simmer for 20–30 minutes until jammy. You can use the wrinkle test with a cold plate to see if it is done (see note opposite). Then pour into a sterilized jar.
  4. Preheat the oven to 220°C and lightly grease 2 baking sheets. Tip the dough out onto a floured work surface and flatten, sprinkling over with plenty of flour – this will make the dough easier to handle. Using a table knife or a dough scraper, divide the dough into 8 pieces and shape into about 8–10-cm rounds. Transfer onto the prepared baking sheets, spacing out evenly.
  5. Sprinkle over a little extra flour, then bake for 17–19 minutes until risen and golden. Allow to cool a little before getting stuck in, slathering with the jam.

The wrinkle test

  • Before starting the jam, place a saucer in the freezer. To test if the jam is ready, place a teaspoon onto the ice-cold plate and leave for a minute or so to cool completely. Push a finger across the jam. If it wrinkles, the jam is ready, but if it is still too liquid, keep cooking for a bit longer.
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