Cold raised porridge rolls

Cold raised porridge olls – A recipe for crispy and moist cold-risen rolls with oatmeal porridge in the dough. These porridge rolls are incredibly easy to make and require no kneading. The dough is simply mixed in a bowl, sprinkled with various seeds and kernels, and left to rise overnight. The rolls are shaped with two spoons and placed directly onto a baking sheet.

If you have leftover oatmeal from breakfast, it’s perfect for these rolls as it adds extra moisture and a delightful texture to the bread.

If you prefer not to cold-rise the dough overnight, you can let the dough rise at room temperature for about 1–1.5 hours by using 35 g of yeast instead of 20 g. You can make the rolls regular-sized or larger to use as sandwich bread. These rolls are perfect for breakfast or packed lunches. If not all the rolls are eaten, they freeze beautifully.

For another great option, try my recipe for the world’s easiest cold-risen rolls. Enjoy!

Recipe for 4-6 persons

Prep 15 mins

Cook +12 hrs

Total +12 hrs

Ingredients

20 g yeast
400 ml water, luke warm
175 g porridge, cold
2 tbsp. honey
150 g greek yoghurt or icelandic skyr
650 g flour
2 tsp. salt
75 g mixed seeds and kernels, e.g., coarse rolled oats, blue poppy seeds, sesame seeds, and sunflower seeds

Instructions

Dissolve the yeast in water in a bowl. Add oatmeal porridge, honey, and skyr. Stir well, then add the flour and salt, mixing the dough with a spoon or your hands. The dough does not need kneading.

Sprinkle seeds and kernels on top of the dough and cover it with plastic wrap. Place in the refrigerator overnight.

Preheat the oven to 250°C (fan).

Line a baking tray with parchment paper.

Scoop the dough onto the baking tray using two wet spoons. The recipe makes approximately 12-14 rolls. Bake the rolls in the oven for about 12-15 minutes. They should sound hollow when tapped. Let the rolls cool on a rack before serving. Enjoy!

Cold raised porridge rolls