Soft Bread Rolls with Orange

These are really delicious bread rolls to be enjoyed for breakfast, as a snack, dinner, lunch … I got the recipe from Cookaround, but introducing a few little changes. I have to say that for leavened goods, very often, I prefer to decrease significantly the amount of yeast, extending the time of the rising: doing this, you get much more digestible baked goods, which can preserved for much longer, with a beautiful porous texture inside and, most of all, you don’t perceive that aftertaste of yeast that I personally hate

Ingredients:
for the poolish:
100 gr of all purpose flour
100 gr of water
1 gr of yeast
for the dough:
500 gr of flour
7 gr of yeast
200 gr of water
30 gr of corn oil
40 gr of cane sugar (also 50)
juice of half an orange
grated zest of an organic orange
1 tsp of salt
1 tsp of barley malt (optional)

Method:
The night before prepare the poolish by dissolving the yeast in water and adding flour to get the batter: let it rise overnight or at least for 12-14 h. To the poolish full of bubbles, that you find in the morning after a good breakfast:) add all other ingredients: yeast dissolved in water, flour, oil, sugar, malt, salt, juice and orange peel. Knead to get a soft dough and let it rise for 2 hours or until doubled. Divide the dough into portions of about 50 gr and form nice and smooth pellets, let them rise a little longer (1 hour) and bake in preheated oven for 15/20 minutes at 180°-200°C … brush the warm bread rolls  with icing sugar and water to make the surface beautifully shiny.

I filled some of them with orange jam: divine!, others with pieces of dark chocolate: sublime!!

Comments:
A wonderful trick snatched from the internet: when peeling oranges don’t throw the skins away: let them dry on a radiator or near the fireplace and to be sure that they are really dried out, you can bake them in the oven at a low temperature … then process them in the food processor, and you’ll get a wonderfully scented powder to be used in all the preparations that call for natural flavors … of course, use organic oranges: I’m lucky enough to have wonderful tree of these tasty fruit!

Chef: Tubalkain from VeganBlog

1. ascanio 31 October 2010 at 14:10

   

   must be delicious, never heard about poolish…is it a kinf od sourdough?

   
   
2. heidi 31 October 2010 at 14:17

   

   yes I think it’s something like a quick sourdough, requires to stand just overnight