No-knead skyr rolls – easy, moist wholemeal rolls with skyr.
Not much beats the smell of freshly baked rolls in the morning – and with my no-knead skyr rolls, getting good homemade bread on the table is both quick and easy.
The dough is simply stirred together in the bowl it will prove in. After half an hour or so on the kitchen counter it goes into the fridge overnight, giving the yeast and gluten time to develop and produce light, airy rolls. The next morning, all you need to do is heat the oven well (I use a baking steel for extra oven spring and a crisp crust), scoop dollops of dough with a spoon and set them on the baking tray. Sprinkle them with porridge oats, poppy seeds, sesame seeds or whatever you fancy.
Skyr is the secret to these rolls – the thick, strained Icelandic-style yogurt adds a touch of acidity that gives the bread character and a flavour slightly reminiscent of sourdough, along with extra protein, so the rolls are more filling. They stay fresh and moist for several days and can of course be frozen too.
To warm them after thawing, simply give them 5–8 minutes in the oven at 200°C and they will taste almost freshly baked again.
Cold-proved no-knead skyr rolls – No-knead bread rolls with skyr
Ingredients
- 12 g fresh yeast
- 250 ml cold water
- 225 g skyr
- 2 tbsp oil
- 375 g plain flour
- 150 g wholemeal flour
- 12 g salt
- Poppy seeds and porridge oats, for topping (optional)
Method
Day 1
- Mix the dough directly in the container it will prove in, so make sure it is large enough for the dough to rise. I use a 3-litre lidded plastic tub.
- Dissolve the yeast in the water and add the skyr and oil.
- Add both flours and the salt, ideally in a couple of batches, and stir the dough together thoroughly with a spoon.Make sure the flour is fully worked into the dough – if needed, wet your hand with a little water and help the dough along.If the dough seems too firm, you can add up to 50 ml extra water – add a little at a time. Different flours absorb liquid differently.
- Put the lid on and leave the dough to prove for about half an hour on the kitchen counter before putting it in the fridge overnight.
Day 2
- Take the dough out of the fridge and let it lose some of its chill while the oven heats up. The dough can stay in the tub.I use a baking steel for these rolls, which needs to heat up in the oven – alternatively, heat the baking tray in the oven.
- Dip a tablespoon in cold water, scoop up dollops of dough and place them on a sheet of baking parchment. You should end up with 9-10 rolls per batch.If time allows, you can leave the rolls to prove for a further 20 minutes or so under a tea towel – but this is not essential.
- Sprinkle the tops of the rolls with porridge oats and poppy seeds, and bake in a preheated conventional oven (top and bottom heat) at 230°C for about 18-20 minutes.
- Let the rolls cool slightly on a wire rack before serving, then store them in an airtight bag.The rolls can also be frozen.
Nutrition
Premium
Kan man drysse med solsikke og græskar kerner ovenpå dejen , låg på og med på køl natten over ?
Hej Pia
Det kan du sagtens gøre ja 🙂
Warm wishes, Dianna
Vildt lækkert og nemme boller
Hej Kira
Det gør mig så glad at høre, tak for din dejlige feedback 🙂
Warm wishes, Dianna
Smager fantastisk!
Smager fantastisk!
Hej Karina
Åhhh tak for de søde ord:)
Warm wishes, Dianna
Hej D.
Kan man bruge græsk yoghurt i stedet for skyr?
Tænker det er skyr naturel der tænkes på?
Kh Karin
Hej Karin
Du kan sagtens bruge græsk yoghurt:)
Warm wishes, Dianna
Hi,
I see that you have posted the same recipe recently but with egg.
This recipe is without eggs?
Please can you tell me what is the difference and which one would you say is better?
Does it make it better without the egg?
Sorry I just want to understand
Hi There
The one with egg is with cottage cheese – not skyr 🙂
Actually I’m just trying to make the recipes so they fit everybody. So you can easily put an egg in this one as well 🙂
Best regards
Dianna
Oh, I see.
Very thoughtful of you to keep Everybody’s needs on mind.
I was simply just very curious what the science behind no egg was.
Again thank you for sharing all your superlious salivating recipes with the world. Without you there will not be any nice meal on the table in our household. I am not just saying that. It’s genuinely the truth.
You have made me to love to cook and because of you I feel free and confident to host people. Knowing you recipes will back me up.
Hope that one day u Will make an English cookbook
Hvis jeg laver dejen om aften og kommer den i køleskabet, kan den holde til, at jeg først bager dem aftenen efter?
Hej Nina
Ja det kan den sagtens 🙂
Warm wishes, Dianna
de smager fantastisk disse lækre boller 😛♥️, nok de bedste jeg har smagt 🤪♥️