Make-ahead breakfast rolls from Mallorca
For more detailed pictures look at the German entry.
-==== REZKONV-Recipe – RezkonvSuite v1.2
Title: Make-ahead breakfast rolls from Mallorca 
Categories: Rolls, Wheat sourdough, Yeast
Yield: 10 Servings
750 grams Flour Type 550
1/2 teasp. Salt
125 grams Sugar
30 grams Fresh yeast
Or
3 teasp. Dry yeast
250 ml Water, lukewarm + 15 ml
2 Eggs, lightly beaten
60 grams Sourdough, 60 % Hydration
50 ml Olive oil
============================= ALSO =============================
Fat for greasing
Or
Baking paper
============================ SOURCE ============================
* Christian Teubner
Die 100 besten Rezepte aus aller Welt. Brot und pikantes Gebäck<*
ISBN 3-7742-3084-6
— Edited *RK* 09/30/2006 by
— Ulrike Westphal
1. Sift flour with salt and sugar into a bowl. Dissolve yeast in
water. Add the eggs, sourdough and olive oil, mix well, and knead
until soft and well-blended. Cover and leave to rise in a warm place
for about 60 to 90 minutes until the volume has doubles. hours.
Divide dough in pieces of 40 g. Do not flour the working surface and
the rolling pin! Use sunflower oil.
2. Knead the dough and divide into 10 pieces of 150 g, form to a
ball and let rest for 15 minutes.
3. Roll out to a strand of 75 cm, form each to a snail shell.
4. Line or grease a baking tray and place the coils on it. They
expand so be sure to leave enough space between them. Cover and let
rise at least 6 hours. I did it over night, about 8 to 10 h.
Bake for 5 – 10 minutes at 200 °C in the preheated oven.
=====
*=Affiliate-Link to Amazon
It’s funny: your breakfast rolls look like the famous ensaimadas from Mallorca but your recipe is completly different from the one i used here
//sandrakavital.blogspot.com/2006/01/ensaimadas-de-majorque.html
Comparing our recipes, I guess your rolls are more like a sweet bread while mine are more of a brioche dough side (and also kind of a croissant dough if you use the butter folding option)!! I’ve never tasted real ensaimadas (and i’ll never do because real ones are made with lard and i don’t eat lard!). It’s nice to see there’s another option to make them, i have to try yours!!