These mascarpone cheese breakfast rolls are easy to prepare, soft on the inside, slightly crunchy on the outside and delicious. The addition of mascarpone in the dough gives a delicate aroma and aftertaste of milk. Furthermore these rolls are without butter or oil. The low amount of active dry yeast means that these rolls remain soft and fresh even the next day. I prepared them in the savory version but nothing prevents you from adding a few spoonfuls of sugar to the dough to make them sweet and perfect with jam or hazelnut cream.
Mascarpone cheese breakfast rolls
- 1 generous teaspoon of active dry yeast
- 1 teaspoon honey or barley malt or sugar
- 70 ml of warm milk
- 250 g of mascarpone cheese at room temperature
- 100 ml of warm water
- 1 generous teaspoon of salt
- 500 g of all-purpose flour
Instructions mascarpone cheese breakfast rolls
- In a small bowl mix the warm milk with the malt (or honey or sugar) and active dry yeast. Wait about 10 minutes until the yeast activates and becomes foamy. I recommend never skipping this step because in this way you can check the freshness of your yeast.
- In a large bowl, mix flour with salt. Add lukewarm water and the yeast mix and begin to knead. At this point begin to gradually incorporate room temperature mascarpone cheese. Knead the dough by hand or in the mixer with the dough hook until it detaches from the sides of the bowl and becomes smooth and very elastic (minimum 10 minutes).
- Put the dough in a slightly greased bowl. Now you will have to be patient and wait for the dough to double the volume. 3 hours for me. The rising times for these buns are approximate. It can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
How to form your rolls
- Deflate the dough, dust your hands with flour and divide it into approximately 8 – 9 pieces. Create discs and then overlap the flaps towards the center and then close creating a ball. Place the ball on a smooth surface and using your hand as a dome work each piece in a circular way to give tension to the surface of every roll. Place them in a round baking tray lined with baking paper. Cover and place in a warm place for about 1 hour or until they puff again.
- Brush each bun with a some milk (optional) and bake in the preheated static oven at 180 ° C for 25 – 30 minutes.
- Remove from the oven, let cool slightly and remove from the pan.
Let them cool completely before serving.
lot of love. B.
P.S. If you are looking for another recipe for homemade soft buns check out my recipe for Soft wholemeal burger buns. (photo below)