Cold-proved no-knead courgette rolls with linseed
Recipe for easy no-knead rolls with courgette and linseed.This recipe makes about 10 rolls.
Servings 6 people
Calories 435kcal
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
Instructions
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.
Notes
These cold-proved courgette rolls keep fresh for 3-4 days if stored in a sealed bag at room temperature.
Nutrition
Calories: 435kcal | Carbohydrates: 72g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 787mg | Potassium: 268mg | Fiber: 9g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 5mg