No-knead, cold-proved buttermilk rolls

A recipe for the best no-knead buttermilk rolls – moist and chewy, with a wonderful flavour.

This batch makes 8-10 rolls.

Course Bread, Breakfast, Side dish

Cuisine Danish

Nøgleord No-knead, No-knead bread, No-knead rolls

Total Time 14

Servings rolls

Calories 282kcal

Mix the dough directly in the container it will prove in, so make sure it is big enough for the dough to rise. I mix the dough in a 3-litre lidded plastic food container.
Dissolve the yeast in the buttermilk, then add the oil, plain flour and salt. You can add the flour in a couple of batches, which makes it easier to stir together.
Stir the dough together thoroughly 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 firm, you can add up to 50 ml extra buttermilk – add a little at a time.
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 some of its chill while the oven heats up. Leave the dough in the container.
*If you have a baking steel, do use it for these rolls – it gives a really good result. Let the steel heat up in the oven. Alternatively, let the baking tray heat up in the oven instead.
Dip a tablespoon in some water, scoop out blobs of dough and place them on a sheet of baking parchment. You should get 8-10 rolls in total.
If time allows, leave the rolls to prove for a further 20 minutes or so under a tea towel – though this is not a must.
Sprinkle with sesame and poppy seeds and bake the cold-proved rolls at 230°C, conventional oven (top and bottom heat), for about 18-20 minutes, until they are nicely golden. Let the rolls cool slightly on a wire rack before serving.
If the surface of the dough is not moist, you can spray it with a little water before sprinkling with the sesame and poppy seeds.
Then store the rolls 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, spritzed with a little water on top if you like – and they are as good as freshly baked again.