These crispy rolls will disappear in no time.
Let the rolls rise for at least 12 hours. Viola Virtamo
Oven-fresh rolls are a treat that few can refuse. The dough for these rolls does not need to be kneaded for a long time, just mixing is enough.
Buns
5 dl of water
15 g fresh yeast
7 dl wheat flour
1½ dl rye flour
1½ dl of oatmeal
1 tablespoon of salt
1. Dissolve the yeast in cold water. Mix in the rest of the ingredients. The dough should be like thick porridge and you don’t need to knead it more than mixing it.
2. Cover tightly with cling film and leave to rise in the fridge for 12-36 hours.
3. With floured hands, take balls from the dough and shape them lightly. Place the balls on a baking sheet on a baking sheet.
4. Bake at 220 degrees for 25–35 minutes, until the surface of the rolls has acquired a beautiful color. Let cool for a while before serving.
Source: Joonas Hämäläinen & Serko Rantanen: Fathers cook, Cozy Publishing 2016