Morning Walkies and Fragrant Breakfast Rolls

On the north east side of Helsinki where I’m currently living, there is a little nature reserve by the rivermouth into the bay and endless hiking trails around the bay and along the Vantaanjoki river. I love exploring the trails in the mornings and do some wildlife spotting and birdwatching. Two birdhides in the little nature reserve allow you to observe the waterbirds close up. I have been here a year now and experienced and enjoyed seeing the changes through the four seasons.

Sometimes I go hiking listening to music on my mp3 player but mostly I hike to the accompaniment of birdsong. The Woodpeckers, European Magpies and Blue Tits do not fly away during winter and the sweet sounds of those little Blue Tits brings warmth and sunshine to the coldest grey days.

While my feet have been burning up the hiking trails, my hands have been busy in the kitchen. A couple of weeks ago I got inspired to cook some orange and lemon marmelade. Then while shopping for the citrus fruits, I noticed some packets of dried apricots on special offer and put them in my basket, just in case. The marmelade was a success and I felt like doing some more. I recalled that my friend Barbara, from West Australia, gave me one on her mum’s recipes for cooking apricot jam from dried apricots. Into the pot went the apricots and soon I had two pots of tangy apricot jam too. In the meantime I was making some home-made cream cheese from yogurt. Of course, all those lovely toppings and preserves were crying out for the perfect breadrolls to be baked.

Here are my 2 favourite variations for breadrolls. These rolls release a tempting aroma that is quite evident when you cut them open. And if toasted, the aroma pervades the whole kitchen.

Fragrant Breakfast Rolls

200 ml Milk
3 Tablespoons butter
1 package dried yeast
¼ Cup lukewarm water
2 Tablespoons raw sugar
1 Egg beaten with 3 Tablespoons olive oil
1 teaspoon salt
3 to 3 ½ Cups wholewheat flour
½ Cup of Bran flakes
1 Tablespoon of finely ground coriander
Grated zest of one orange (or use two oranges and omit the lemon)
Grated zest of one lemon
Eggwash (1 egg beaten with 1 tablespoon water)

• Heat the milk with the butter till the butter is just melting and leave to cool till tepid.
• Put the yeast and a teaspoon of the sugar in the lukewarm water and let it stand for 5 minutes till frothy.
• Add the grated zest to the egg & oil mix.
• Put 3 cups of the flour, bran, salt and coriander in a bowl.
• Make a well in the centre and add all the wet ingredients.
• If the dough is too wet, add another ½ cup of flour.
• Knead the dough gently adding some breadflour till it stops sticking to you hands. It is a very soft dough.
• Place it in an oiled bowl, turn over to coat with oil & cover with a damp cloth. Leave to rise for an hour. It should double in size.
• Turn the dough out onto a cutting board. It will deflate gently.
• Line a baking sheet with baking paper or a baking mat. Sprinkle with bran flakes.
• Cut the dough into eight portions, like cutting a pie.
• Roll each portion into a round roll, flatten slightly and place it on the baking sheet. Leave enough space between the rolls to double in size. The recipe makes 8 medium sized rolls.
• Let the rolls rise for 45 minutes. Then heat up the oven to 200°C.
• Paint the rolls with the eggwash and sprinkle bran flakes over them.
• Turn the oven down to 180°C and bake for 20 minutes till deep golden brown and sounding hollow when tapped. (I always turn my little fan oven down a bit.)
  
  
  
  
  
  
  
  
  
  

Fragrant Rye Caraway Lunch Rolls

• Use 50% breadflour and 50% Rye flour.
• Omit the bran flakes.
• Replace the coriander with a tablespoon of caraway seeds.
• Add 2 teaspoons grated nutmeg.
• Use the grated zest of 2 oranges and omit the lemon.
• Use dark brown sugar.
• The rye dough is firmer than the wholewheat dough and you may not need to add any more flour.
• Enjoy with smoked salmon, egg, dill pickles and lemon.