Overnight no-knead rolls - Cold-proved bread rolls

Recipe for overnight rolls - easy no-knead rolls.

This recipe makes about 8-10 rolls.

Course Bread

Cuisine Danish

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

Total Time 14

Servings rolls

Calories 225kcal

375 g plain flour
150 g wholemeal flour (can be replaced with plain flour or another type of flour)
400 ml cold water
12 g fresh yeast
2 tbsp olive oil
12 g salt
Rolled oats for the top (optional)

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, both flours and the salt.
Add the flour in a couple of batches if you like; it makes it easier to stir together.
Stir the dough well with a spoon — make sure all the flour is worked into the dough.
Wet your hand with a little water and help the dough along, if needed.
If the dough seems too stiff, you can add up to 50 ml extra water — add a little at a time. Different flours absorb different amounts of liquid.
Put the lid on and let the dough rise on the worktop for half an hour or so 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. Feel free to leave the dough in the tub.
*Do use a baking steel for these rolls if you have one — it gives a really good result. The baking steel must heat up in the oven.
Alternatively, let the baking tray heat up in the oven.
Sprinkle the top of the dough with rolled oats or any other topping you prefer.
Dip a tablespoon in water, scoop up dollops of dough and place them on a sheet of baking parchment.
You should get about 10 rolls in total; that gives the perfect size.
*You can let the rolls prove for a further 20 minutes or so under a tea towel if you have the time, but it isn't a must.
Bake the rolls at 230°C in a conventional oven (top and bottom heat) for about 18 minutes, until they are a lovely golden colour and have a core temperature of 98°C.
Let the rolls cool slightly on a wire rack before serving.
Then store them 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 spritzed with a little water on top, and they are as good as freshly baked again.