Cold-proved no-knead skyr rolls - No-knead bread rolls with skyr

Recipe for easy no-knead rolls with skyr - cold-proved wholemeal skyr rolls.

This recipe makes 9-10 rolls.

Course Bread, Breakfast

Cuisine Danish

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

Total Time 12

Servings rolls

Calories 231kcal

Mix the dough directly in the container it will prove in, so make sure it is large enough for the dough to rise. I use a 3-litre lidded plastic tub.
Dissolve the yeast in the water and add the skyr and oil.
Add both flours and the salt, ideally in a couple of batches, and stir the dough together thoroughly with a spoon.
Make sure the flour is fully worked into the dough – if needed, wet your hand with a little water and help the dough along.
If the dough seems too firm, you can add up to 50 ml extra water – add a little at a time. Different flours absorb liquid differently.
Put the lid on and leave the dough to prove for about half an hour on the kitchen counter before putting it in the fridge overnight.

Take the dough out of the fridge and let it lose some of its chill while the oven heats up. The dough can stay in the tub.
I use a baking steel for these rolls, which 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 parchment. You should end up with 9-10 rolls per batch.
If time allows, you can leave the rolls to prove for a further 20 minutes or so under a tea towel – but this is not essential.
Sprinkle the tops of the rolls with porridge oats and poppy seeds, and bake 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 an airtight bag.
The rolls can also be frozen.