Overnight rolls with cranberries and hazelnuts – easy, no-knead and full of flavour.
These overnight rolls with cranberries and hazelnuts are a huge hit in my house – and the best part is that they are completely no-knead and very easy to bake.
The dough is made the day before and proves slowly in the fridge overnight. That gives a roll with plenty of flavour and a slightly chewy, rustic crumb that you only get from a long, slow prove. They are made with plain wheat flour, a little honey, roughly chopped hazelnuts and sweet cranberries, which give the finest balance between sweetness and crunch – a little like a muesli roll with a hint of Christmas.
The rolls are perfect for breakfast, the brunch table or as a snack during the day. They are lovely with both butter and cheese – and they keep fresh for 3-4 days in a sealed bag at room temperature. They also freeze very well – and if you want to warm them through, give them 5-8 minutes in the oven at 200°C.
Easy, delicious and packed with flavour – exactly as a good roll should be.
Overnight no-knead rolls with cranberries and hazelnuts
Ingredients
- 12 g fresh yeast
- 400 ml cold water
- 2 tbsp honey
- 2 tbsp oil
- 525 g plain flour
- 12 g salt
- 80 g hazelnuts, roughly chopped
- 60 g dried cranberries
- Sesame seeds and rolled oats, for the top
Method
Day 1
- Mix the dough directly in the container it will prove in – I use a 3-litre lidded plastic tub.
- Dissolve the yeast in the water and add the honey and oil.
- Mix the flour and salt, and stir it in a couple of additions. Add the cranberries and hazelnuts too. Stir the dough well with a spoon, making sure all the flour is worked into the dough. If needed, wet your hand with a little water and help the dough along.If the dough seems too stiff, you can add up to 50 ml extra water – add a little at a time. Different flours absorb different amounts of liquid.
- Put the lid on and let the dough rise 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 while the oven heats up. Leave the dough in the tub.I use a baking steel for these rolls, and it 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 paper. You should end up with 8-10 rolls per batch.If you have time, you can let the rolls prove for a further 20 minutes or so under a tea towel – but this is not essential.
- Sprinkle the tops of the rolls with rolled oats or sesame seeds, for example, and bake them 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 a sealed bag. The rolls can also be frozen.
Nutrition
Premium
Virkelig gode boller!! Jeg har nu laver dem for anden gang og de er blevet et hit herhjemme – Selv dagen efter er de ikke blevet tørre og kedelige som nogle boller godt kan blive.
Eneste jeg lige vil kommentere på, er at jeg ikke helt forstår hvorfor at der står der skal olie i da jeg ikke kan se det i beskrivelsen? 🙂
Hej Elisabeth
Hvor gør det mig glad at høre – tusind tak:)
Arh det er en fejl, det skal i når gæren er rørt ud og inden mel osv drysses i:)
Får lige rettet det:)
Warm wishes, Dianna
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