Easy freshly baked and cold-risen rolls for breakfast, lunch, or birthdays. Prepare the evening before and bake the next day!
Recipe for cold-risen rolls with seeds
There is nothing like freshly baked rolls! I love filling the whole house with the scent of homemade bread. To me, it’s the smell of coziness, home, and a sense of security.
The other day, I had my mothers’ group over, and most of us know what that means: A little treat for the palate!
I decided to bake delicious, cold-risen rolls. They usually go down well with most people. Served warm with cold butter, a bit of cheese, and strawberry-rhubarb jam, they really hit the spot!
It was even delightfully easy to handle because I could make the dough the evening before.
Cold-risen rolls with seeds recipe
Servings: people
Cold-risen rolls with seeds
Easy freshly baked and cold-risen rolls for breakfast, lunch, or birthdays. Prepare the evening before and bake the next day!
Equipment
- Bread Knife
- Cutting Board
- Deciliter Measure
- Bowl
- Oven
Ingredients
- 500 gram Water cold
- 10-15 gram Yeast approximately
- 55 gram Rye Flour
- 120 gram Seeds mixed seeds, e.g., sunflower seeds, sesame seeds, flax seeds, and pumpkin seeds
- 35 gram Oatmeal
- 275 gram Wheat Flour
- 6 gram Salt
Instructions
- Pour the water into a bowl and dissolve the yeast.
- Then add the rye flour and the seeds (you can use any seeds you prefer).
- Mix everything well.
- Finally, add the wheat flour and salt.
- Mix everything together.
- Cover with plastic wrap and place it in the fridge until the next day.
- Set the oven to the highest possible temperature.
- Form approximately 12 rolls from the dough using two tablespoons and place them on a baking tray lined with parchment paper.
- Place the tray in the preheated oven, reduce the temperature to 225 degrees Celsius (437 degrees Fahrenheit), and let the rolls bake until they sound hollow when you tap the bottom with your fingers. The baking time depends on your oven, but it takes about 15 minutes.
- Serve the warm rolls.