There isn’t anything I love more than some fragrant homemade rolls or bread with homemade soup (of course homemade, is there another type of soup?), homemade jam, toasted with loads of butter…or just piping hot straight from the oven, so that I burn my mouth! (Do not try this at home.)
Keeping It Simple:
Use a muffin tin, roll dough into a large rectangle and spread with Chocolate Hazelnut Spread (Notella). Roll up and cut into rounds. Place cut side up into muffin tin and bake 15 minutes or until golden. Brush with butter and serve warm.
Place pieces of bread dough through a pasta roller to make long pieces of dough. Lay onto a lined baking tray, brush with butter and sprinkle with seeds of choice and a little salt. Bake 15 minutes at 180°C. Reduce heat further to 150°C and leave in oven until crispy. Break up and use as you would crackers or flat bread.
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- 30 Grams Yeast-fresh or 2 tsp dried
- 300 Grams milk
- 20 Grams dark brown sugar
- 50 Grams Honey
- 100 Grams Butter unsalted, cubed BUY
- 2 Teaspoons Pink Salt Flakes BUY
- 90 Grams Rolled Oats plus more to garnish
- 500 Grams Bakers or Strong Flour BUY
- 1 egg
- Melted butter as needed
Place yeast, milk, sugar, honey and butter into Thermomix bowl and warm 3 min/37°C/speed 1. Allow to sit in Thermomix bowl for at least 10 minutes or until starting to bubble.
Add remaining ingredients in the order listed (except melted butter and additional oats) and mix 10 sec/speed 6.
Knead 3 min/Interval.
Turn out onto floured Silpat mat and knead by hand into a tight ball. It is a sticky dough. Prove until doubled.
Preheat oven to 220°C and line a 20 cm cake tin with baking paper.
Divide dough into 12 and form into rolls, placing seam side down into the prepared tin.
Brush rolls with melted butter and garnish with a few rolled oats. Cover and allow to double in size.
Bake 30 minutes or until sounding hollow when tapped.
Remove from oven and brush generously with some more melted butter while hot.
Serve with plenty of salted butter and more honey.