Cold-risen artisan rolls

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Recipe for cold-risen artisan rolls

Cold-risen artisan rolls.

Who are you baking breakfast rolls for tomorrow morning?

Are you also missing something delicious to wake up to tomorrow or on weekdays?

Don’t despair:

Here you get crispy artisan rolls that are light and airy and taste amazing with butter and cheese, or are you a Nutella person?

They are really easy to make:

Mix your dough ?? Chill it ?? Bake them the next morning.

And now you’re thinking… May I have the recipe?

Servings: 10 pcs.

Cold-risen artisan rolls

Author: Madmomster

Keyword: Bake, Bread, Breakfast, Buns, Danish food, Denmark

Prep Time: 8 hours hours

Cook Time: 20 minutes minutes

Metric - US Customary

Equipment

• Bowl
• Stand Mixer Optional
• Baking Tray
• Baking Paper
• Oven
• Knife

Prevent sleepKeep the display on

Ingredients

Cold-blooded craftsmen

• 15 gram Yeast
• 400 gram Sparkling Water cold water can certainly be used
• 530 gram Wheat Flour Preferably Tipo 00
• 6 gram Salt
• Birches blue, for the top
• Oil for your bowl or container with a lid

Instructions

• Put water, yeast, and salt in a bowl and dissolve the yeast.
• Stir in the flour gradually.
• If you are using a machine, continue until the dough comes away from the sides of the bowl.
• If you are using manual labor, use a good wooden spoon and stir. Keep stirring and kneading until the dough comes together and comes away from the sides.
• Put oil in a bowl or container and place your dough inside. This makes the dough easier to work with the next day.
• If you are using a bowl, cover it tightly with plastic wrap.
• If using a container, place a lid on it.
• Place the dough in the refrigerator until the next day.
• Make sure to take your dough out about 1 hour before you start. It is important that your dough is not cold.
• Line a baking sheet with parchment paper and preheat your oven to 225 degrees Celsius (437 degrees Fahrenheit) (convection).
• Preferably convection and steam program if your oven has it (230 degrees Celsius (446 degrees Fahrenheit) with the steam program).
• Sprinkle a little flour on the table and turn the dough out onto your table.
• Without kneading the dough, shape it into a broad “sausage” and divide it into 10 equal pieces (REMEMBER to use a knife or dough scraper to divide the dough).
• Shape them with your dough scraper or gently with your hands and place them on the baking sheet, then sprinkle with blue poppy seeds.
• Let the rolls proof for 20 minutes with something covering them.
• Bake them at 225 degrees Celsius (437 degrees Fahrenheit) for about 17-20 minutes until they are golden brown.
• Then you are ready to serve.
• They can certainly be frozen. When you need them, let them thaw. Sprinkle a little water on top and heat them for 5-6 minutes at 180 degrees Celsius (356 degrees Fahrenheit).
• Enjoy.

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Notes

Baking Tips:

• Feel free to use a mixer! Otherwise, knead your dough really well by hand (a wooden spoon - the dough is very "sticky") before placing it in a bowl or container with a lid. It is important that the dough comes away from the sides of the bowl. (knead the dough for about 10 minutes)
• When you turn out the dough on the table, make sure not to "knead" it through.
• Feel free to use a knife or dough scraper to divide the dough when making the rolls
• Since the dough has rested in oil and the dough is moist itself, there is no need to brush it with anything before sprinkling it with poppy seeds