The world’s easiest cold-raised bread rolls recipe – without the use of a food mixer. The dough is very airy, with lots of air holes, so it’s perfect to shape into delicious flutes, too. Enjoy!
World’s easiest cold-raised bread rolls (makes 14-16)
15 g yeast
700 ml tepid water
900 g all-purpose flour
3 tsp. salt
World’s easiest cold-raised bread rolls
Stir the yeast into the water in a bowl. Add the flour a little at a time as you stir with a spoon. Add the salt and the rest of the flour. The dough should be sticky but cohesive. Don’t let it get too dry. Put cling film over the dough and refrigerate it overnight.
The next day, heat the oven to 250 C convection.
Pour the cold dough onto a floured surface. Sprinkle a little flour on top of the dough and cut the dough into 14-16 pieces (without touching the dough too much). Place the bread rolls on a baking sheet lined with baking paper and bake the rolls for 16-18 minutes until they have browned a little and become crispy. Let the bread rolls cool on a rack and then enjoy them!