Cold-proved no-knead rolls with carrot and sunflower seeds

Recipe for easy no-knead carrot rolls – perfect for breakfast or the lunchbox.

The recipe makes about 10 rolls.

Course Bread, Breakfast

Cuisine Danish

Nøgleord Cold-proved, No-knead

Total Time 1

Servings people

Calories 462kcal

Mix the dough directly in the container it will rise in – so make sure it is big enough for the dough to expand.
I use a 3-litre lidded plastic food container.
Dissolve the yeast in the water, then add the oil, carrots, sunflower seeds, both flours and the salt.
You may want to add the flour in a couple of batches – it makes it easier to stir together.
*If you like, squeeze a little of the liquid out of the grated carrots before stirring them into the dough.
Stir the dough together well with a spoon – make sure all the flour is worked into the dough.
*Wet your hand with a little water and help the dough along if needed.
Put the lid on and leave the dough to rise on the kitchen counter for about half an hour before it goes in the fridge overnight.

Take the dough out of the fridge and let it lose its chill a little while the oven heats up. The dough can stay in the container.
*A baking steel is well worth using for these rolls – it gives a really good result. The baking steel must heat up in the oven.
Alternatively, let the baking tray heat up in the oven.
Sprinkle the top of the dough with sunflower seeds, or any other topping you prefer.
Dip a tablespoon in water, scoop up dollops of dough and place them on a sheet of baking parchment.
You should get about 10-12 rolls in total – that gives the perfect size.
*If time allows, you can let the rolls prove for a further 20 minutes or so under a tea towel – but this is not a must.
Bake the rolls at 230°C in a conventional oven (top and bottom heat) for about 18 minutes, until they are nicely golden and have a core temperature of 98°C.
Let the rolls cool slightly on a wire rack before serving.
Then store them in an airtight 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, perhaps with a light spritz of water on top – and they are as good as freshly baked again.