Apple cider rosetta dinner rolls | bitterbaker.com

Apple cider rosetta rolls

A little while ago, Kate at Foodbabbles (hi Kate!) shared a champagne bread that looked truly amazing. It got me thinking – beer is great to put in bread; what about wine? Throw some cheese in there and you got your wine and cheese night baked in a little bun. Can’t be much more convenient than that.

I’m thinking maybe a white Riesling wine would be good? What do you think? Ever tried to make wine bread? Would love all your input on this one!

In lack of wine, I had half a bottle of apple cider at home. Why not put that in bread, I thought, and sure enough – it’s so awesome! You’ll love it. They are slightly sweet (the dough actually smelled like fruit yoghurt before I baked the buns), and has that extra resistance when you pull it apart. I like my rolls chewy! I totally see myself eating this with marmelade or maybe a slice of brie cheese (if only I had some at home).

Apple cider rosetta dinner rolls | bitterbaker.com
I used apple-cranberry cider, but just about any type of cider would be perfect for this bread.

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.

Ingredients
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

Toppings
poppy seeds

Instructions
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 | bitterbaker.com
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 | bitterbaker.com
I should probably get some brie cheese to keep these lonely rolls company?

This post has been submitted to #bakeyourownbread, SweetBellaRoos and YeastSpotting.

Share this post with your friends!

    You might also like:

    11 thoughts on “Apple cider rosetta rolls

    1. Kate | Food Babbles

      Hi Yvonne!! ;) Thanks for the link love! And speaking of love, I am loving these rolls. So creative! I bet the taste was amazing. And I still have yet to try making a wine and cheese bread but thanks for jogging my memory. I need to give that a try!! If that works, I bet wine cheese bread would be ridiculously good :)

      Reply
      1. Yvonne Rogell Post author

        I’m happy to link to your blog!! I loved that bread (everything else on your blog looks delicious too!). Oh, I know, it’s so hard to remember all the things you want to make. I try to write them down, but I rarely remember that either ;) I’m sure wine and cheese bread will be awesome! Can’t wait to see your result!

        Reply
    2. Milk and Honey

      Hey Yvonne. Just by coincidence, my latest post is Apple and Caraway Rye Bread. I love using cider in my bread recipes. You rosetta rolls look absolutely delicious. Can’t wait to give the recipe a try.

      Reply
      1. Yvonne Rogell Post author

        Hi! That’s so awesome, I just took a look at your bread and it looks really delicious! I actually made an apple-caraway bread too not long ago (you’ll find it under the tab recipes). Let me know if you try these rolls, I’d love to hear how they work out for you!

        Reply
    3. Debbie

      These are stunning! Beautifully shaped and photographed. My shaping of bread is nowhere near as good as this which are little bready works of art!

      Reply
      1. Yvonne Rogell Post author

        Thank you so much Debbie! This shape really isn’t that hard, I’m sure yours will look just as pretty! (and they always look way nicer when they’re baked, as opposed to before rising) :)

        Reply
    4. Pingback: 15 Sweet and Savory Rolls Recipes

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>