Recipe for rustic, overnight cold-rise breakfast rolls
Super delicious, cold-rise, and easy rolls that can be mixed in 3 minutes and made without any dough hands or mixer.
They are somewhat coarse but without being dry or dull at all – rustic you could call them, soft with a slightly chewy crumb and a light crispy crust. They taste just delightful – a bit sweet. They are made with spelt flour which gives these rustic rolls a characteristic flavor, and a bit of dark beer is added for both taste and color.
They are wonderful as breakfast rolls – the dough is mixed the evening before and then they are ready for baking the next day. But they are also good as a snack, with coffee, or perhaps for lunch…
You can vary the contents of the rolls, for example, by adding seeds, grains, nuts, or dried fruit or you can change the types of flour. No matter what, they taste just lovely and they stay fresh and soft for a couple of days – and otherwise, they can of course be frozen.
Rustic, Overnight Cold-Rise Breakfast Rolls
Ingredients
- 300 gram Water
- 15 gram Yeast
- 100 gram Beer dark
- 21 gram Honey
- 6 gram Salt
- 150 gram Wheat Flour
- 100 gram Øland Wheat Flour
- 10 gram Wheat Bran
- 55 gram Rye Flour can be omitted
Instructions
- Dissolve the yeast in water.
- Stir in all remaining ingredients (except the rye flour) into the bowl – mix well until you have a firm but sticky dough. It should be firm enough to scoop rolls onto a baking sheet without spreading.
- Check if the dough needs more flour and add the rye flour if necessary.
- Let it rise overnight in the refrigerator.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) (regular oven) the next morning.
- Use a spoon to scoop dollops of dough and place them on a baking sheet lined with parchment paper.
- Bake for about 20 minutes until they are crispy and golden.