© Our Eastern Kitchen
Name and pronunciation: kopertówki [koh-per-toof-key] Description: “envelope” breakfast rolls Type of cuisine: Eastern European
These would probably be my top 3 bread types in my childhood. Our local bakery baked them daily and I just loved them. Quite large, with delicate crispy crust and very soft inside, they resemble lighter version of ciabatta rolls.
Approximately 8 large or 16 small rolls • Preparation time: about 45 minutes • Resting time: 2 hours plus 30 minutes • Baking time: 1-2 minutes
The dough for these rolls is quite delicate and slightly sticky, so before rolling it, make sure to generously dust the work surface, the dough itself and the rolling pin with flour. You do not want to work the flour into the dough, just coat it with flour all around, so you capture the moisture inside and prevent the dough from sticking
If you want to preserve freshness of your rolls, freeze them after they have cooled down. Cut them in half to speed up defrosting later. Now you can enjoy perfectly fresh rolls without a constant effort. Amazing!
✽ 4 cups all-purpose flour
✽ 2 cups tepid water
✽ 2 tablespoons oil
✽ 1 tablespoon dry yeast
✽ 2 teaspoons salt
✽ 1 teaspoon sugar
Dissolve yeast, sugar and oil in water. Sit aside for about 10 minutes.
Sift the flour and add to the water. Add the salt as well and knead for few minutes, until dough if formed. Leave aside for another 15 minutes.
Knead again, this time for at least 10 minutes.
When the dough is perfectly smooth and springy, put it aside in a warm place for about 2 hours.
Generously sprinkle your worktop with flour and transfer the dough on it. Roll out in a large square until it is about 0,5 cm thick. Cut in rectangles in sizes you have chosen (small or large).
Prepare two baking trays lined with parchment papers or baking mats. Now gently fold each rectangle, but on in half. Choose a mark at about ⅓ and find there, so the top layer does not cover the bottom layer entirely.
Very carefully transfer your rolls on the baking tray and raise for another 30 minutes.
Bake in 190ºC for about 20 minutes until the crust is slightly golden. Cool down and serve.
© Our Eastern Kitchen