Hazelnut Bread Rolls
Category: Yeast Breads
Servings: 6
Prep Time: 12+ hours (including biga preparation)
Cooking Time: 20 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Water (for biga) | 32g |
| All-purpose flour (for biga) | 50g |
| Fresh yeast (for biga) | 1g |
| Salt (for biga) | ¼ tsp |
| Whole wheat flour | 60g |
| All-purpose flour | 200g |
| Water (for dough) | 150g |
| Fresh yeast (for dough) | 5g |
| Salt (for dough) | 10g |
| Hazelnuts (whole, chopped) | 60g |
| Egg | 1 |
| Chopped hazelnuts (for topping) | 100g |
Instructions
Preparation of Biga (Starter Dough):
To begin making the hazelnut rolls, start by preparing the biga at least 12 hours before baking (it’s best to do this the evening before so you can bake the next day). In a small bowl, combine 50g of all-purpose flour with 1g of fresh yeast crumbled. Add ¼ tsp of salt and mix the ingredients with your fingertips until well combined. Add 32g of water gradually to form a dough. Once mixed, cover the bowl with plastic wrap and let it rest overnight at room temperature.
Dough Preparation:
Once the biga has rested for 12 hours, it’s time to prepare the dough. In the bowl of a stand mixer fitted with a hook attachment, combine 200g of all-purpose flour, 5g of fresh yeast crumbled, and 60g of whole wheat flour. Mix the dry ingredients together, then add the biga you prepared earlier. Slowly pour 150g of water, room temperature, into the mixture while the mixer is running on a moderate speed. Continue mixing the dough until it forms a cohesive, elastic ball.
Shaping the Rolls:
Transfer the dough to a lightly floured surface. Using your hands, stretch the dough and fold it into a round shape, performing a few folds to strengthen the dough. Place the dough in a greased bowl and cover with plastic wrap. Let the dough rise for about an hour, until it doubles in size.
Shaping the Rolls (continued):
After the first rise, transfer the dough to a work surface and divide it into six equal portions. Gently roll each portion of dough into a ball by cupping it in your hands and rolling it against the countertop until it forms a smooth, round shape.
Second Proofing:
Once shaped, place the rolls onto a baking sheet lined with parchment paper. Lightly beat the egg in a small bowl. Brush each roll with the egg wash and then sprinkle with the chopped hazelnuts. Let the rolls rise in a warm environment for another 2.5 hours, with the oven light on and the oven door closed to simulate a warm proving chamber (around 26-28°C).
Baking the Rolls:
Once the dough has fully risen, preheat your oven to 220°C (428°F) in static mode. Place a small pan of water on the bottom rack of the oven to create steam. Place the rolls on the middle rack and bake them for 15 minutes. After this time, carefully remove the pan of water and reduce the oven temperature to 200°C (392°F). Continue baking the rolls for an additional 5 minutes, until they are golden brown.
Finishing Touches:
Once the rolls are golden and fully baked, remove them from the oven. Let them cool for a few minutes before serving. Enjoy these warm, delicious hazelnut rolls with your favorite spread or as a side to a hearty meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 32g |
| Protein | 6g |
| Fat | 9g |
| Fiber | 2g |
| Sugar | 3g |
| Sodium | 320mg |
Notes:
- The preparation of the biga is a crucial step that adds depth and flavor to the bread rolls. The dough should be handled gently to maintain its airy texture.
- Make sure to give the rolls enough time to rise properly, as this will ensure a light, fluffy texture.
- These hazelnut rolls pair wonderfully with butter, cheese, or a light soup. Enjoy them fresh or toasted!
This Hazelnut Bread Rolls recipe creates delicious, aromatic rolls that are perfect for a cozy breakfast or a satisfying side dish at dinner. The addition of hazelnuts gives them a nutty flavor, making them a treat for anyone who loves
