Easy no-knead rolls with courgette and linseed, – cold-proved, moist and delicious.
With a batch of no-knead cold-proved rolls like these, anyone can join in. You don’t need a stand mixer, just a bowl and a wooden spoon.
Stir the dough together in the evening, it takes no more than 5 minutes, and you have wonderful cold-proved rolls for the breakfast table the next morning.
These no-knead courgette rolls keep fresh for 3-4 days if stored in a sealed bag on the kitchen counter.
The crust will naturally lose its crispness, but they stay soft and moist inside.
Reheating cold-proved rolls
The rolls are easy to reheat in the oven, and they come out as if freshly baked.
Warm them in the oven at 200°C for 5-8 minutes, – and spray a little water over the tops to crisp them up. That way they get a lovely crisp crust again, and smell and taste as if they had just come out of the oven.
Freezing cold-proved rolls
The rolls freeze well if they don’t all get eaten over the weekend.
Let them thaw before warming them in the oven as described above.
Having rolls in the freezer is both easy and a treat, and you can take them out one at a time whenever the need or the craving arises.
Cold-proved no-knead courgette rolls with linseed
Ingredients
- 400 ml cold water
- 12 g fresh yeast or roughly a third of the weight in fast-action dried yeast
- 200 g courgette, grated
- 75 g linseed also sold as flaxseed
- 375 g plain flour
- 150 g wholemeal flour coarsely ground, if you can get it
- 2 tbsp oil
- 12 g salt
Method
Day 1
- Stir the dough together directly in the container it will prove in, – that saves you extra washing up.I use a 3-litre lidded plastic tub.
- Gently squeeze the excess liquid out of the grated courgette.
- Dissolve the yeast in the water and add the oil, courgette, linseed, both flours and the salt.You may want to add the flour in two batches, – it makes the dough easier to stir together.
- Stir the dough well with a spoon, – make sure all the flour is worked into the dough.If needed, wet your hand with a little water and help the dough along.
- Put the lid on and let the dough prove for about half an hour on the kitchen counter before it goes into the fridge overnight.
Day 2
- Take the dough out of the fridge and let it lose some of its chill on the kitchen counter while the oven heats up. The dough can stay in the tub.*A baking steel is well worth using for these rolls, – it gives a really excellent result. The baking steel needs to heat up in the oven. Otherwise, let the baking tray heat up in the oven instead.
- Dip a tablespoon in water, scoop up dollops of dough and place them on a sheet of baking paper.You should get about 10-12 rolls in total, – that gives the perfect size.*If you have the time, let the rolls prove again for about 20 minutes under a tea towel – this isn’t a must, though.
- Bake the courgette rolls at 230°C in a conventional oven (top and bottom heat) for about 18 minutes, until they are a deep golden colour and have a core temperature of 98°C.
- Let the rolls cool slightly on a wire rack before serving.Then store them in a sealed bag, – or freeze any that are left over.The rolls are easy to reheat over the weekend. Give them 5-8 minutes at 200°C, sprayed with a little water on top if you like, – and they are as good as freshly baked again.
Tips
Nutrition
Premium
Hejsa
Er mængden af gær beskrevet i tørgær eller frisk? Bare for at kunne regne hvad vi skal have i. Skal bruge tørgær.
Vh Marlene
Hej Marlene
Det er almindelig frisk gær 🙂
Dbh Dianna
Kan man erstatte hvedemelet med hvid hvede ( groft ) eller bliver det for meget groft sammen med grahamsmelet , prøver at undgå hvedemel i boller og brød så vidt det er muligt
Hej Pia
Jeg tror egentlig godt du kan, men de vil blive noget tungere og mere kompakte.
Måske du også skal tilsætte ekstra vand, da de grovere meltyper oftest suger mere væde til sig 🙂
Warm wishes, Dianna
Kan jeg bruge græskar kerner i stedet for hørfrø ?
Hej Dorte
Ja sagtens:) Hak dem evt. først med en kniv eller i en minihakker, så stykkerne er mindre grove 🙂
Warm wishes, Dianna
Hejsa…
Jeg har døgnvagt imorgen og skal bage boller til mine kollegaer. Har vagt fra kl. 7.45. Satser på at bruge gulerødder i stedet for squash og så hørfrø da jeg ikke har solsikkekerner i skabet. Kan jeg bruge fuldkornshvedemel i stedet for grahamsmel og er det samme mængde ? Har ingen grahamsmel.
Mvh Marie-Louise
Hej Marie-Louise
Det kan du sagtehns gøre ja 🙂
Juster evt. med mere vand hvis du synes dejen bliver for fast 🙂
Warm wishes, Dianna
Warm wishes, Dianna
Jeg har prøvet,alle dine koldhævet bolle,de smager dejligt. Jeg har købt condi bøtte på 3L så kan det ikke værre nemmere. Mvh Kirsten
Hej Kirsten
Hvor gør det mig bare vildt glad at høre – tusind tak for de søde ord:)
Warm wishes, Dianna
Hi Dianna, kan man bruge tør gær?
Hej Stella
Sagtens ja – men husk at følge mængde anvisningen på pakken, da det ikke er samme mængde som frisk gær 🙂
Warm wishes, Dianna
Hej jeg har ikke prøvet opskriften endnu, men de ser lækre ud. Kan jeg bruge agurk istedet for squash? I så fald jeg kan, hvad med væske forhold?
Hej Hanne
Det har jeg ikke prøvet – men tror desværre ikke smagen fra agurken vil klæde bollerne.
Jeg vil gå med squash eller gulerod:)
Warm wishes, Dianna
Hej
Hvad er det for en bøtte med låg du bruger til hævning af dejen, og størrelse ?
Hej Susanne
Jeg bruger en condibøtte på 3 liter, – jeg køber dem på nettet 😉
Warm wishes, Dianna
De ser lækre ud. Kan dejen stå
flere dage i køleskabet og bruges løbende?