Apple cider rosetta dinner rolls |

Apple cider rosetta rolls

Total time: 12 hours to let the pre-dough get active. Then another 6-7 hours to let the dough rise and baking the bread. Makes 24 rosetta rolls.

Apple cider rosetta dinner rolls |

Apple cider rosetta dinner rolls |

Day 1

  • 110 g (3.9 oz) white starter
  • 50 g (1.8 oz, not fluid!) filtered water
  • 50 g (1.8 oz) bread flour

Day 2

  • 402 g (14.2 oz, not fluid!) sparkling apple-cranberry cider (approx 2 cups)
  • 1 tsp sea salt
  • 600 g (21.2 oz) bread flour

poppy seeds

Mix white starter, water and bread flour in a bowl. Wrap with plastic wrap and let sit in room temperature for about 12 hours, until the pre-dough is active and bubbles have appeared. Mix in sea salt and apple cider. Add the bread flour, a little at a time. Cover the bowl with a kitchen towel and let rise for about 3 hours.

Divide the dough in 24 pieces. Roll rosetta rolls (see pictures here). Place the rosetta rolls on a greased oven tray. Let rise in room temperature 2-3 hours. Put a casserole dish full of water in the oven and preheat it to 500°F.  Brush the rosetta rolls with water and sprinkle poppy seeds on top. Put them in the oven and turn down the temperature to 460°F. Bake for 20 minutes. Let cool on a rack.

Apple cider rosetta dinner rolls |
The taste of the apple cider is there, but if you don’t know what it is, apple cider probably wouldn’t be your first guess.

Apple cider rosetta dinner rolls |
I should probably get some brie cheese to keep these lonely rolls company..