Breakfast rolls

I love home-made bread but we eat bread in such quantities that there's no point to bake just a little bit, it's more rational to bake more and freeze part of the breads and because I bake more at once, it feels like a big project and I'm not up to that at all times. After the time in Germany and eating something that someone else had planned for two months, it's rewarding to do something myself, something that I want and that's why I wanted to bake bread instead of just sweet. We don't have a vast-sized kitchen and doubly dough made into rolls takes up a lot of space so I decided to try a recipe of Kinuskikissa and use the same method for baking rolls, but adapting it slightly. Under is my own version.

ca. 16 pieces

5 dl of non-fat milk
50 g of fresh yeast
1 tbl of sugar
½ tbl of salt
1 tbl of cumin
½ dl of cooking oil
12 dl of roll flour (or just plain)
about 2 handfuls or sunflower seeds
about 1 handful of pumpkin seeds

Warm the milk to a body temperature. Sprinkle in the yeast and mix with a wooden spoon, until the yeast is dissolved. Add the spices and the seeds and add the flour in slowly, first mixing with the wooden spoon, then by hand. Add the oil towards the end in small quantaties. Let the dough rise under a kitchen towel for 45 min.

Before you remove the dough from the bowl, press the air out of it with an oiled hand. Spread the dough onto a baking paper into a plate the size of ca. 30 x 30 cm. Cut into squares with a knife. Let it rise under a towel for 15-20 minutes. Bake in 200 C for about 10 minutes until the bread has a nice colour. Fold the rolls to pieces.

I marked the amount to ca. 16 pieces, because I made the rolls of one row bigger as we intended to use them as rolls for home-made hamburgers, which by the way were terrific. It was a good invention to let the dough rise twice. Next thing I try with these is to make two trays from the same amount of dough, maybe they will rise even more. All in all, the bread made a wonderful breakfast, with the blueberry soup made by mu husband.

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The starting of the blog with Daim chocolate muffins

Is there another possibility to start up a blog that is called Heart of Chocolate than with a recipe about chocolate? I'm a great friend of muffins and of Daim, I could even claim Daim as my favourite chocolate. Daim products are from the Swedish Kraft Food. I imagine that they are not commonly sold outside Europe, so here's Wikipedia's describtion: The Daim bar (originally known as Dajm in the original Swedish, and Dime in the UK and the Ireland) is a crunchy butter almond bar covered in milk chocolate that originated in Sweden in 1953, produced by the Swedish company Marabou. If I'm correct cou can buy the tiny little Daim candies, not the bars, from Ikea all over the world.

Anyway I had been very anxious to try out this recipe of a fellow blogger.

12 large ones, 15-20 smaller ones

1 bar of Marabou's Daim chocolate (100 g)
150 g of margarine or butter
1 ½ dl of sugar
2 eggs
3 ½ dl of flour
2 tablespoons of baking powder
2 ½ tablespoons of cocoa powder
1 ½ dl milk or cream

Crush half of the bar roughly. Foam the margarine and sugar. Add the eggs. Combine the dry ingredients and add to the batter together with the milk. Finally add the crush mixing it up with a bowl scraper.

Fill the muffin cups half-full, add a piece of chocolate to each as a heart and cover with the batter. Bake in 225 C for roughly 12-15 minutes.

I made 12 muffins from the batter. I used my 12-holed silicone muffin tray, which is absolutely marvellous! When you let the muffins cool down a bit, the silicone will also cool down and won't be hot because the tray is elastic, it's really easy to get the muffins out: you can just press them up from the bottom. The shape of the muffins stays nice and the batter won't stick to the edges of the cups. And despite it being elastic and of silicon, it is strong enough to support the muffins and they will rise upwards. These muffins tasted wonderful and were good company to us while we were watching Friends.

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