Easy no-knead sourdough rolls or “bruffins” (TM)

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Sourdough: 1200g flour = 2 good sized crusty loaves. We eat one fresh the first day, we eat one over the next couple of days. And then I bake again. All good. But it can get a bit boring just baking the same round loaves over and over. I’d really like to make sourdough rolls, but the dough I make is really just too wet to handle. Lightbulb moment: what would happen if I were to bake it in a muffin tin???

The answer is that you get “bruffins” (TM) and at least in this family we have decided that they are “very good” 🙂 We will definitely be making them again, and (now I know that they work) I’ll take some more photos next time! Including one of them sliced in half and layered with ham, mayo, tomatoes and black pepper. Yum.

Another advantage of sourdough rolls is that they bake in half the time it takes to bake a loaf, and even more importantly they cool to the point where you can slice them way quicker so you can be eating them 30 minutes after putting them in the oven.

If you want to make them yourself, then just follow my super simple and easy sourdough recipe, up to the point where you are going to divide up the dough for shaping and proving. Take a muffin tin and ensure that the base of each hole is completely covered with a layer of semolina or rice flour to prevent sticking. Then break off 6 balls of dough (each about half to 2/3rds the size of your muffin tin holes), shape them into rounds and place them in the muffin tin. Shape the rest of the dough into loaves and then prove and bake everything just as per my standard sourdough recipe (except that the bruffins will be ready in about 20 minutes).

You’ll see in the photos above, that since I was experimenting I thought I’d try proving the rest of the dough in a range of different size bowls and baskets. Just because…

In other news, the local greengrocer was selling off apricots yesterday in 5kg boxes and Helen has been busy making jam. Still cooling, but we fear we might have the classic problem of “why does our jam never set even though we heat it to the right temperature?”

A small portion of the Apricot jam currently cooling in our kitchen…

2 thoughts on “Easy no-knead sourdough rolls or “bruffins” (TM)

  1. The bread is really lovely thankyou. Re the jam making I test it on a cold plate to see if it crinkles. I have never used a thermometer. Some fruits have much more pectin in than others but apricots should be okay. My mother was a very keen jam maker.

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