Overnight no-knead Danish poppy seed rolls (håndværkere)

An easy recipe for no-knead Danish poppy seed rolls (håndværkere).

This recipe makes 8-10 rolls.

Course Bread, Breakfast

Cuisine Danish

Nøgleord Homemade bread rolls, No-knead bread, No-knead rolls, Poppy seed bread

Total Time 14

Servings people

Calories 366kcal

Mix the dough directly in the container it will prove in – it saves on washing-up.
I mix mine in a 3-litre lidded plastic tub.
Dissolve the yeast in the water, then add the oil, flour and salt.
You may want to add the flour in a couple of batches – it makes it 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.
Put the lid on and leave the dough to rise for about half an hour on the kitchen counter – before it goes in the fridge overnight.

Take the dough out of the fridge and let it warm up a little while the oven heats up. Leave the dough in the tub.
*Do use a baking steel if you have one – it gives a really excellent result. The baking steel must heat up with 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 sheet of baking paper.
If time allows, leave the rolls to prove for a further 20 minutes or so under a tea towel. It is not a must, though.
Sprinkle the tops with poppy seeds and bake in a preheated oven at 230°C, conventional (top and bottom heat), for about 18 minutes, until they are a lovely golden colour.
If in doubt, the internal temperature of the rolls should be 98°C.
Let the rolls cool slightly on a wire rack before serving, then store them in an airtight bag – or freeze them.
The rolls reheat easily 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.