Overnight no-knead rolls with cranberries and hazelnuts

Recipe for no-knead rolls with cranberries and hazelnuts.

This recipe makes 8-10 rolls.

Course Bread, Breakfast

Cuisine Danish

Nøgleord Christmas recipes, No-knead rolls, Overnight rolls

Total Time 14

Servings rolls

Calories 299kcal

Mix the dough directly in the container it will prove in – I use a 3-litre lidded plastic tub.
Dissolve the yeast in the water and add the honey and oil.
Mix the flour and salt, and stir it in a couple of additions. Add the cranberries and hazelnuts too. 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.
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 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 tub.
I use a baking steel for these rolls, and it needs to heat up in the oven – alternatively, heat the baking tray in the oven.
Dip a tablespoon in cold water, scoop up dollops of dough and place them on a sheet of baking paper. You should end up with 8-10 rolls per batch.
If you have time, you can let the rolls prove for a further 20 minutes or so under a tea towel – but this is not essential.
Sprinkle the tops of the rolls with rolled oats or sesame seeds, for example, and bake them in a preheated conventional oven (top and bottom heat) at 230°C for about 18-20 minutes.
Let the rolls cool slightly on a wire rack before serving, then store them in a sealed bag. The rolls can also be frozen.