Kefir bread rolls

Homemade kefir bread rolls – quick, easy and delicious! Simple homemade white bread rolls made with plenty of kefir, which stay fresh even the next day :). I baked mine nestled closely together, but you can also shape them into individual round rolls and bake them separately. Delicious for breakfast.

Makes 12 rolls.

Ingredients for the kefir bread rolls:

• 420 g strong white bread flour
• 300 ml kefir
• 1 large egg
• 30 ml rapeseed oil, olive oil or melted butter
• 1 tsp sugar
• 1 tsp salt
• 15 g fresh yeast or 7 g dried yeast

All ingredients should be at room temperature.

Mix the flour with the dried yeast (if using fresh yeast, first prepare a yeast starter using kefir). Add the remaining ingredients and knead, adding the oil, olive oil or butter towards the end. Knead the dough until it is soft, smooth and elastic. Shape into a ball (the dough may be sticky, but its consistency will change after the first rise), place in a lightly floured bowl, cover with a tea towel and leave in a warm place until doubled in size, which will take up to 60 minutes.

Transfer the dough to a lightly floured work surface and shape it into a long, wide log, adding a little flour if necessary. Flatten the log and cut it into 12 pieces. Arrange the rolls on a baking tray lined with baking paper, leaving a little space between them so that they can join together during baking. Cover with a linen tea towel and leave to rise for about 45 minutes, or until doubled in size.

Bake the kefir bread rolls at 200°C for 18–20 minutes. Remove from the oven and leave to cool.

Method for bread machine users:

Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the ‘dough’ programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.

Enjoy!

Recipe adapted from Anna_od_strony_kuchni.