Wheat and spelled rolls (with overnight option)

 

Weizen-Dinkel-Brötchen
Today, after a long time, I have a delicious bread roll recipe for you ... for wheat and spelled rolls. At the moment I mainly bake the bread rolls for the weekend according to this recipe.
I prefer the overnight variant, which I'm a huge fan of anyway. 🙂 You can find information about this under preparation.
Most of the time I also bake twice the amount of wheat and spelled rolls and then freeze the rolls. They can then be baked briefly if necessary. If you don't have a Lievito Madre *, simply use more yeast. And please don't be put off by the pre-dough, it really doesn't require any extra work, but the taste and baking result are better and yeast can be saved. He is “stirred up” in two minutes and he does the rest of the work on his own. If you prefer an uncomplicated recipe, you can have a look here ... I have a few others for you delicious roll recipes. ♥

 

Weizen-Dinkel-Brötchen

 

Weizen-Dinkel-Brötchen

 

Weizen-Dinkel-Brötchen

 

 

Ingredients:

Pre-dough:

(Schedule 12-16 hours in advance)

  • 100g water
  • 100g spelled flour type 630
  • 5g yeast, fresh
 
Main dough
  • 75g Lievito Madre, refreshed or alternatively 10g yeast, fresh
  • 100g spelled flour type 630
  • 300g wheat flour type 550
  • 180-190g water, lukewarm (hold back a little at first, depending on the flour)
  • 5g honey
  • 10g butter, soft (or vegan margarine)
  • 2 teaspoons of salt
  • 1 teaspoon Baked Malt *
  • additionally: some oil for the dough bowl

Lievito Madre is a mild Italian sourdough that is quite firm. You can find a recipe here. 

 Preparation:

preparation:
  • Mix the ingredients for the pre-dough (100g water, 100g spelled flour, 5g yeast) about 12-16 hours before the actual dough preparation and let stand covered at room temperature. (Thermomix: 30 sec / dough kneading level)
  • If necessary, freshen up the Lievito Madre 24 hours beforehand and let it stand at room temperature.

 

On the baking day:

  • Dissolve the pre-dough with 180g water, 75g Lievito Madre OR 10g yeast and 5g honey in a mixing bowl. (Thermomix: 2 min. / 37 ° C / level 2) 
  • Then add the remaining ingredients (100g spelled flour, 300g wheat flour, 2tsp salt, 1tl baking malt, 10g butter) and knead everything together for about 5-8 minutes. If a hand mixer or a food processor is used, please use the kneading hook (Thermomix: 5 min./ dough setting)
  • Now the dough should be covered in an oiled bowl for a total of about 60 minutes go to a warm place.
  • Now place the dough on the lightly floured dough base, divide into 8-10 equal parts, shape into balls and grind round.
  • Then you can generously roll the dough pieces in flour and open them up place a (preferably perforated) baking sheet. For another 60 M.minutes at room temperature (or Rest in the refrigerator overnightn let .... see below.) 
  • Then cut into it with a sharp knife if desired.
  • Before baking you should spray the dough pieces with a little water (not ice cold) or, even better, steam (steam) at the beginning of the baking, if you have the opportunity.
  • The dough pieces are baked in a preheated oven for about 20-25 minutes at 230 ° C top and bottom heat (alternatively 210 ° C convection).
  • Each oven bakes a little differently, so the baking time may vary slightly. 
  • (My recommendation: bake the rolls over OU heat and switch to hot air for the last 5 minutes if you have the opportunity. Then the rolls will be nice and crispy.)
  • After the baking time, leave to cool on a wire rack.


Overnight variant:

I like the overnight variant best, as the rolls gain additional flavor. At first it sounds like a lot of work to start 36 hours before baking, but actually it's not ... my schedule then looks like this:

  • The evening before preparing the dough, I freshen up the Lievito Madre and then leave it to stand at room temperature. (Takes max. 5 minutes) Not applicable if only yeast is used.
  • I prepare the pre-dough in the morning (3 minutes of work) and in the evening I prepare the dough with you cold water (takes about 10 minutes).
  • After an hour of walking at I shape the dough pieces at room temperature and then put them covered on a baking sheet or similar in the refrigerator (for example, wrapped in a fresh garbage bag.)
  • The next morning I take them out of the fridge and let them reach room temperature for about 30 minutes and then bake them in the preheated oven.
Weizen-Dinkel-Brötchen

 

Weizen-Dinkel-Brötchen

 

♥ Have fun baking! ♥


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18 thoughts on “Weizen-Dinkel-Brötchen (mit Übernacht-Variante)”

  1. Hello, could I bake the rolls completely with spelled flour? Do I have to change anything in the recipe? Thanks and lg

    1. Dear Ina,
      Spelled tends to bake dry quickly and can often bind less liquid. I think ground psyllium husks are great, so you save yourself an extra piece of flour. I would simply knead the dough in the pure spelled version a little shorter or more gently and mix 2-3 g of ground psyllium husks into the flour. So it should work without any problems. Greetings, Sonja

  2. Silke Mantsch

    Dear Sonja,
    today I had 550 og rolls with my last WM. My husband declared them his favorite bun after the first bite ...
    My daughter and I can't decide between the potato or the spelled and yoghurt rolls 🙂

    Now one more question: You often write that you are making double the amount of dough. Does this fit in the Thermi or do you do 2 passes?

    Thank you very much for your great recipes !!

    Silke

    1. Dear Silke,

      That pleases me!
      I think 2 runs are better. The dough is then kneaded much better. Double the amount is a lot for the mixing bowl.

      Sincerely,
      Sonja

  3. Hi there,
    How do I have to change the recipe if I cannot use yeast?
    Can I maybe increase the amount of sourdough?
    Many thanks in advance.
    🙂

    1. cookieundco

      Yes that is definitely possible. For example, I would take a total of 150 g Lievito Madre and then subtract 50 g flour and 25 g liquid in the recipe.

      Unfortunately, your comment was in the spam folder, so I'm only answering now. Thank you very much for your comment!

      Sincerely,
      Sonja

  4. Great recipe!

    Made rolls with Livieto Madre for the first time and tried the overnight option. They turned out terrific for the first try.

    Many greetings

  5. Hello Sonja,
    Buns are ready. However, I did not dare to cook overnight for 17 hours. But the rolls are great too!
    LG Heike

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