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Annika's Foolproof Breadrolls (Annika's Idiotsakra Semlor)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

These never fail. This dough is suitable for small individual breadrolls, or for loaves, or a large freeform bread. It doesn't get sticky, and is easy to work with.

These never fail. This dough is suitable for small individual breadrolls, or for loaves, or a large freeform bread. It doesn't get sticky, and is easy to work with.

Ingredients

Serves: 2

Metric Cups
  • 500 millilitres milk (or yogurt or mixture of both)
  • 1 packet dried yeast
  • 100 millilitres wholewheat flour
  • 300 millilitres rye flour
  • 1 pinch of salt
  • 1 teaspoon honey
  • 50 grams butter
  • 1 handful parmesan cheese (grated)
  • 17½ fluid ounce milk (or yogurt or mixture of both)
  • 1 packet dried yeast
  • 3½ fluid ounce wholewheat flour
  • 10½ fluid ounce rye flour
  • 1 pinch of salt
  • 1 teaspoon honey
  • 2 ounces butter
  • 1 handful parmesan cheese (grated)

Method

Annika's Foolproof Breadrolls (Annika's Idiotsakra Semlor) is a community recipe submitted by Anonymous and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Mix the dry ingredients together in a bowl.
  • Melt the butter, add the milk/yoghurt and let become warm.
  • Lukewarm (37°C) if fresh yeast, a bit warmer (42°C) if dried.
  • Pour the wet ingredients into the dry, and knead until you have a ball feeling a bit like a baby's bottom.
  • Cover with a towel, leave to rise until double sized (ca 30-45 minutes).
  • For individual breads, roll balls the size of an egg. These will fill two baking trays.
  • For loaves: makes two. If you have a Kitchen Aid mixer or similar, double the batch, same amount of work makes twice the result.
  • I always made mine by hand until I bought my machine, and this dough is very manageable like that too.
  • Bake in a 200°C oven for ca 15 minutes or until nicely golden.
  • Mix the dry ingredients together in a bowl.
  • Melt the butter, add the milk/yoghurt and let become warm.
  • Lukewarm (37°C) if fresh yeast, a bit warmer (42°C) if dried.
  • Pour the wet ingredients into the dry, and knead until you have a ball feeling a bit like a baby's bottom.
  • Cover with a towel, leave to rise until double sized (ca 30-45 minutes).
  • For individual breads, roll balls the size of an egg. These will fill two baking trays.
  • For loaves: makes two. If you have a Kitchen Aid mixer or similar, double the batch, same amount of work makes twice the result.
  • I always made mine by hand until I bought my machine, and this dough is very manageable like that too.
  • Bake in a 200°C oven for ca 15 minutes or until nicely golden.
  • Tell us what you think