Lately, I have decided that there is no reason why I shouldn’t have some great bread rolls always at hand. After all I can just prepare them and freeze them and they will be ready to eat whenever I want. Ant that is precisely what I did.
So I made corn mini baguettes, sun died tomatoes packets, rye and caraway seed rolls, chickpea pitas,
mixed seeds rolls (flax, sunflower and pumpkin),
and raisins and rosemary milk rolls
I have used the same basic recipe all the time: 10 oz. bread flour, 1 cup water, 1 tsp salt, 1 tsp activated dry yeast. Mix everything and leave to raise until doubled. Mix in the addons (seeds, herbs, vegetables…) and let raise again. Shape into favorite rolls and bake at 450F for about 15 minutes. From time to time I have substituted part of the bread flour with other flours or the water with milk.
For shaping the pitas, roll them out thinly with a pin roll and then cut out circles.
Also the longer the raising the better (I usually leave it overnight).
And for soft crust let the roll cool under a towel, for crusty, place on a cooking sheet.