Make an easy roll dough and put it in the fridge overnight.
The rolls are baked at a hot temperature so that the crust becomes crispy. Wind Lindgren
What could be a better breakfast than crispy-shelled, soft-inside rolls? At their best, the rolls are, of course, fresh from the oven. Baking oven-warm rolls for the morning is easier than you think.
Make a simple dough in the evening ready to wait in the fridge, and in the morning all that remains is to transfer the dough balls to the baking sheet and bake them. And no, making this dough is not difficult, because you don’t even have to knead it, just mix it.
Overnight rolls
5 dl of water
10 g of yeast
2 teaspoons of salt
5 dl of bread roll flour
5 dl wheat flour
1. Mix the yeast with lukewarm water.
2. Add salt and flour. Mix until smooth, do not knead.
3. Cover the bowl with plastic wrap and place in the refrigerator for 12–16 hours.
4. In the morning, take the dough to room temperature and use a spoon to scoop equal-sized pieces of the dough onto a baking sheet on baking paper. Do not shape or flatten the dough to make the rolls fluffy.
5. Preheat the oven to 250 degrees and let the rolls rise on a baking sheet while the oven heats up.
6. Bake the rolls in a 250-degree oven for about 15 minutes.