High protein Bread Rolls

The rage here lately has been to bake with fancy flour. Fancy, as in high protein. The most popular kind is called Manitoba Cream but there are others as well. It'll be touted as "strong" flour, and the point is that it develops more gluten than normal flour, thus creating really fluffy, pillowy bread. I very much love these little rolls. They're perfect to either fill with just about anything and grill in a panini grill, or just toast them for breakfast.

The dough is a bit sticky and thus not as user-friendly as many other breads, but it's worth the trouble. Wear plastic gloves if you want to minimize the mess. You can get Manitoba Cream in Stockholm at Cajsa Warg, Fine Food or if you want 35 kg, at Martin Olsson.

High protein Bread Rolls
makes 8

Starter dough:
25 g fresh yeast
250 ml tepid water
250 g high-protein flour

Dough:
25 g fresh yeast
250 ml tepid water
350 g high-protein flour
1 tbsp sea salt

Mix the starter dough and leave to rise for an hour.

Add the remaining ingredients to the starter, and work into a dough. Work in a machine - I like my Kitchen-Aid for this - for ten minutes. Five minutes at low speed, and five at higher speed.

Remove the dough to a lightly oiled bowl, cover with a towel and leave to rise for 90 minutes. Punch down after 60 minutes.

Divide the dough into eight pieces and shape eight rolls, using lightly floured hands. Place on a lined baking sheet, and leave to rise under a towel for 30 minutes. Bake at 225°C for 12-15 minutes. I like to keep these fairly light-colored, as I usually toast them later on, but you can certainly let them bake for a little longer if you prefer.

Recipe in Swedish:
Portionsbröd med Manitoba Cream mjöl