Overnight no-knead carrot rolls with pumpkin seeds

Recipe for easy no-knead pumpkin seed rolls with carrot - No-knead carrot rolls.

This recipe makes 8-10 rolls.

Course Bread, Breakfast

Cuisine Danish

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

Total Time 1

Servings rolls

Calories 275kcal

Blitz the pumpkin seeds to a coarse "flour" in a mini chopper.
Mix the dough directly in the container it will prove in – so make sure it is big enough for the dough to rise.
I use a 3 litre plastic food container with a lid.
Dissolve the yeast in the water and add the oil, carrots, pumpkin seeds, both types of flour and the salt. If you like, squeeze a little of the liquid out of the carrots before stirring them into the dough.
Add the flour in a couple of batches, it makes the dough easier to stir together.
Stir the dough well 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.
Put the lid on and let the dough rise for about half an hour on the kitchen counter before it goes into 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.
A baking steel is well worth using for these rolls, it gives a really good result. The baking steel should heat up in the oven. Alternatively, let the baking tray heat up in the oven.
Dip a tablespoon in water, scoop up dollops of dough and place them on a sheet of baking paper, then sprinkle with chopped pumpkin seeds. You should get about 10 rolls in total, which gives the perfect size.
If you have the time, let the rolls prove for a further 20 minutes or so under a tea towel – though this is not a must.
Bake the rolls at 230°C in a conventional oven (top and bottom heat) for about 18-20 minutes - or until they are golden and have a core temperature of 98°C.
Let the rolls cool slightly on a wire rack before serving.
Store them afterwards 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 spray of water on top, and they are as good as freshly baked again.