Hands up if you love freshly baked bread in the morning! I sure do. There’s not much that beats the smell of bread if you ask me. And to sometimes swap the oatmeal, which we eat for breakfast 360 days a year, for bread is so lovely.
But to bake anything other than scones, or other types of bread that are made with baking powder instead of yeast, in the morning is out of the question in our house. Bread made from yeast requires time to rise, and to wait several hours before having breakfast is not an option for us, since we are always super hungry in the morning. The solution? Over night risen bread. Not only does it require minimum effort, but it also tastes amazing thanks to the long rising time.
You just prepare the dough the evening before and in the morning you cut the dough into pieces and bake them for about 15 minutes. To have freshly baked bread for breakfast takes no longer than 20 minutes. Almost too good to be true, don’t you think?
These bread rolls are amazing with some walnuts in them, but you can omit them if allergic or if you don’t have any at home. Oh and I have to share the greatest tip ever with you! If you throw in a couple of ice cubes in the bottom of the oven at the same time as you put in the baking sheet, you’ll get even better results. The steam from the melting ice makes the bread super moist and extremely crispy on the surface. You have to try this! Just remember that it has to be only ice, no plastic or similar surrounding the ice.
Over night bread rolls with walnuts
10 bread rolls
15 g fresh yeast
4 dl | 400 ml cold water
1 tbsp maple syrup
4 dl |220 g rye flour
5 dl | 300 g spelt flour (or all-purpose flour)
100 g coarsely chopped walnuts (can be omitted)
- In a baking bowl, crumble the yeast and add the water. Stir until the yeast is completely dissolved.
- Add the rest of the ingredients. Stir together. Sprinkle some flour on top and cover the bowl with plastic wrap. Place in the fridge and let rest overnight.
- In the morning: place an empty baking sheet in the oven and preheat to 250°C.
- Lightly flour a surface (countertop, kitchen table) and transfer the dough onto it.
- Cut in 10 equally sized pieces.
- Shape each piece to a bread roll.
- Take out the hot baking sheet from the oven, cover with baking parchment, and transfer the buns onto it.
- Bake in the middle of the oven for about 15 minutes, or until golden. Throw in a couple of ice cubes (only ice, no plastic) in the bottom of the oven at the same time as you put in the baking sheet. The ice will melt and the steam will give you the most moist and delicious bread you can imagine.
- Let cool a while before serving.