Cold-risen rolls with seeds

Servings: 6 people

Easy freshly baked and cold-risen rolls for breakfast, lunch, or birthdays. Prepare the evening before and bake the next day!

Author: Anette Søstrøm Asmussen

Course: Baking

Cuisine: Danish

Keyword: Bake, Baking, Birthday, Breakfast, Brunch, Buns, Lunch

Prep Time: 10

Cook Time: 15

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

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.