Quick, easy and delicious dinner rolls (kuvertbrød) – perfect for a tapas spread, the cheese board or as a side with dinner.
These rolls are genuinely easy to bake, and they can be made the quick way, the medium way or cold-proved overnight.
Essentially it is the same recipe as my pizza dough, with the same method right up until the rolls are cut out. It really is simple, and they taste SO good.
In the recipe below I briefly describe the different methods, but the recipe itself assumes you have 3+ hours.
Store the rolls at room temperature in an airtight bag; they can be warmed in the oven at 200°C for about 4 minutes – sprinkle them with a little water first.
The rolls are also ideal for the freezer – let them thaw before warming them in the oven.
Dinner rolls (kuvertbrød)
A recipe for easy, delicious small dinner rolls (kuvertbrød) made with just a few ingredients.Makes approx. 24.
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Ingredients
- 600 g strong white bread flour (Manitoba flour)
- 10-20 g fresh yeast *See the first steps of the recipe for the exact amount
- 400 ml lukewarm water
- 1 tbsp olive oil
- 1 1/2 tsp salt
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Method
These rolls can be prepared in 3 different ways.
- *Quick rise: Use 20 g fresh yeast. Let the dough rise in the bowl for 30 minutes, then divide it into 4 and shape the pieces into 4 large balls. Let these prove in a proving box or similar for about 30-45 minutes, then follow the remaining steps in the recipe.If you don’t have a proving box, you can let them prove covered on a baking tray. Remember to dust both the surface they sit on and the tops with flour.
- *Cold rise: Use 10 g fresh yeast.Let the dough rise for 1/2 hour on the worktop before dividing it into 4 equal pieces, which are shaped into 4 balls. Place the balls in a proving box with flour in the bottom, and dust the tops with flour too.Refrigerate for at least 8 hours, preferably overnight – and take the box out about 1/2 hour before you want to make the rolls.If you don’t have a proving box, you can let them prove covered on a baking tray. Remember to dust both the surface they sit on and the tops with flour.
- *Long rise: For those of you with 3+ hours before the rolls need to be made. Use 14 g fresh yeast – and then follow the recipe below. This is the method this recipe is based on.
Method
- Dissolve the yeast in the lukewarm water and add the oil.
- Mix the flour and salt, and add it a little at a time.
- Knead the dough thoroughly, preferably in a stand mixer, until it comes together and pulls away from the sides of the bowl. This takes about 5-8 minutes at a fairly high speed.*The dough will look slack, but it will come together.
- Take the dough out of the bowl and shape it into a ball, with a little flour on your hands if needed. Put the dough back in the bowl, cover with cling film and a tea towel, and let it rise at room temperature for 30 minutes.
- Divide the dough into 4 equal pieces – pull the surface of the dough taut as you go and shape into 4 large balls.
- Place the balls in a proving box dusted with flour, or on a chopping board or baking tray, and let them prove, covered, for a couple of hours.
- Dust the worktop with a little flour, ideally durum (semolina) flour – and turn one ball out onto it. The dough tends to flatten out a little by itself; otherwise press it down gently – without pressing the air out.
- Use a dough scraper (or a knife) and cut each ball into 6 pieces.*Make 2 cuts in one direction so you have 3 strips, then cut each strip in half.
- Place them on a baking tray lined with baking parchment, and bake in a preheated conventional oven (top and bottom heat) at 230°C for about 10-11 minutes.*If you have a baking steel, I recommend using it.
- The rolls freeze well, and they can easily be warmed up again. Sprinkle a little water on top and warm them for about 4 minutes at 200°C.
Nutrition
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Jeg valgte koldhævningsmetoden og de blev fantastiske selv om at jeg brugte almindelig hvedemel. Hvad er fordelen ved den type mel du nævner i opskriften?
De 4 minutter i ovn (ved frosne), er det efter optøning?
Glæder mig til at prøve opskriften
Hej Henriette
Ja det er efter optøning 🙂
Warm wishes, Dianna
Skriv dog hvad det er for noget mel!!!
Hej Michael
Hvis du nu læser 1. punkt i ingredienslisten, så står der manitobamel – ved ikke om du har skippet den del af opskriften?
Manitoba er en mel type med højt indhold af protein og gluten, men det kan du læse om i google.
God fornøjelse!
Dbh Dianna
De er et hit her. Svaret var de meget bedre end dem man køber
Hej Mike
Ej hvor dejligt, – det er jeg glad for 🙂
Tusind tak for din besked, og rigtig god dag 🙂
Dbh Dianna