Blogroll....again!

Not again! Is she always making these bloody rolls (coils, mini's, buns, knots)? Well, she does own this new standmixer and hey, she can process a lot of dough now and well, there are three kids around and frankly, what tastes even better than a simple slice of home-made bread? Well? A home-made roll of course! Even when it's made out of the same dough, my kids loooooove "bolletjes".
Honestly, look at the beauties, need I say more?
The dough originated from a left-over bowl of sponge ((12 oz hot water, 16 oz flour, 1/4 ts yeast, stand 8 hrs or fridge 14 hrs from Amy's bread) combined with a desire to test the capacity of my mixer. That and a couple of mixed methods creates wonderful bread.

280 gr sponge (from batch of sponge, see above)
280 gr hot water
-> mix to break up sponge and add:
90 gr cool water
220 gr bread flour
300 gr whole wheat
1.1/2 ts yeast
2 ts honey
3 tbs vegetable oil
-> mix till combined and sprinkle with:
100 gr barley flour
100 gr bread flour
2 ts salt
1 tbs gluten
-> Cover with plastic wrap. Allow to ferment for approx. one hour or so. You'll see cracks appear (Volcano!). The sponge will bubble through in places.
-> Now mix till a nice elastic doughball cleans the sides of the bowl. Oil a large bowl and place the dough back into the bowl. Cover tightly with plastic wrap and let it rest in a cool place. (Take your pick: fridge, basement, pantry)

The next morning you will be greeted by a nice fully risen bowl of dough ready to deflate and shape. Second rise as normal. Bake off at 230C for about 20 minutes, depending on size and shape.