Cold-proved no-knead muesli rolls

Recipe for easy no-knead muesli rolls - cold-proved no-knead muesli rolls with raisins, nuts and seeds.

This recipe makes 8-10 rolls - and they freeze well.

Course Bread, Breakfast

Cuisine Danish

Nøgleord Carrot rolls, Cold-proved, Cold-proved rolls, No-knead

Total Time 14

Servings rolls

Calories 291kcal

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.

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.