Easy no-knead muesli rolls made with oats, nuts, seeds and raisins – proved in the fridge overnight.
Cold-proved rolls with no stand mixer – it doesn’t get any easier than this. All the ingredients are simply stirred together in a bowl, ideally the one the dough will prove in – it genuinely takes under 5 minutes. Let the dough rise for 30 minutes on the worktop before it goes into the fridge overnight.
No-knead muesli rolls taste wonderful, with a satisfying crunch from the hazelnuts and a gentle sweetness from the raisins.
Warm them up over the weekend! Sprinkle a little water over the tops and pop them in the oven for 5-8 minutes at 200°C – and they are like freshly baked.
The rolls are at their best within the first 2 days if eaten without warming. If you warm them as described above, they are just as good on day 3 and 4.
Cold-proved no-knead muesli rolls
Ingredients
- 12 g fresh yeast
- 450 ml cold water
- 2 tbsp honey
- 400 g plain flour
- 75 g fine rolled oats
- 80 g hazelnuts, roughly chopped
- 60 g mixed seeds
- 60 g raisins
- 12 g salt
- Rolled oats for the tops (optional)
Method
Day 1
- Mix the dough directly in the container it will prove in, – that saves you extra washing-up.I use a 3-litre plastic tub with a lid.
- Stir the yeast into the water, then add the remaining ingredients.
- Stir the dough together well with a spoon, making sure all the flour is worked into the dough.If needed, you can wet your hand with a little water and help the dough along.
- Put the lid on and let the dough rise for about half an hour on the worktop 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 worktop while the oven heats up. Leave the dough in the tub.*Do use a baking steel when baking these rolls, – it gives a really good result. Put the baking steel into the oven so it preheats with the oven. Alternatively, let the baking tray heat up in the oven.
- Sprinkle the tops with a little rolled oats, if you like.
- Dip a tablespoon in a little water and scoop up dollops of dough, placing them on a sheet of baking paper. Divide the dough into about 10-12 rolls in total, – that gives the perfect size.*If you have the time, you can let the rolls prove again for about 20 minutes under a tea towel – but this is not a must.
- Bake the muesli rolls at 230°C in a conventional oven (top and bottom heat) for about 18 minutes, until a lovely golden brown.The core temperature should be 98°C.
- Let the rolls cool slightly on a wire rack before serving, then store them in a sealed bag at room temperature.The rolls are easy to warm up over the weekend. Give them 5-8 minutes at 200°C, spritzed with a little water on top if you like – and they are as good as freshly baked again.
Nutrition
Premium
Dejligt nemme at lave og smager fantastisk
Hej Lisbeth
Tusind tak for din søde besked – det gør mig så glad at høre 🙂
Warm wishes, Dianna
Hold nu op hvor er de bare lækre.. Den opskrift er en gemmer… MUMS.. <3
Så står dejen i køleskabet og hygger sig til i morgen… Glæder mig helt vildt til at smage dem… 1000 tak for opskriften..
Hejsa, kan de fryses ?
Tusinde tak for en skøn side.. der er flere af dine opskrifter på bordet når min runde dag skal fejre til sommer
Hej Mette
Åhhh hvor gør det mig glad at høre – tusind tak for. din dejlige besked 🙂
Og ja, müslibollerne kan sagtens fryses.
Når de er optøet kan du lune. dem i ovnen ved 200. grader i 5-8 minutter, så er de som nybagte 🙂
Warm wishes, Dianna
Vidunderlig smag og så nemme at lave!
Tak for den lækre opskrift!
Hej Sophia
Tusind tak for din søde besked, det er jeg virkelig glad for at høre 🙂
Warm wishes, Dianna