No-Knead Overnight Sesame Rolls

A recipe for easy no-knead sesame rolls - mixed by hand, no stand mixer needed.

This recipe makes 8-10 rolls.

Course Bread

Cuisine Danish

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

Total Time 14

Servings rolls

Calories 220kcal

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 tub.
Dissolve the yeast in the water, then add the oil, plain flour and salt.
You can add the flour in a couple of batches – it makes the dough easier to stir together.
If the dough seems too stiff, you can add up to 50 ml extra water - a little at a time. Different flours absorb different amounts of liquid.
Put the lid on and leave the dough to rise 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. You can leave the dough in the tub.
*A baking steel is ideal for baking these rolls – it gives a really good result. The baking steel needs to heat up in the oven.
Alternatively, heat the baking tray in the oven.
Dip a tablespoon in water, scoop up dollops of dough and place them on a piece of baking parchment.
*If you have time, you can let the rolls prove for a further 20 minutes or so under a tea towel – but this isn't a must.
Sprinkle the tops with sesame seeds and bake the rolls at 230°C, conventional oven (top and bottom heat), for about 18 minutes until they are a good golden colour.
The internal temperature should be 98°C.
Let the rolls cool slightly on a wire rack before serving.
Then store the rolls in a sealed bag – or freeze them.
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.