These no knead bread rolls work every time
Ingredients - makes 18-20 bread rolls depending on how big you like them
650 g of white or whole wheat or spelt flour - or a combination
600 g water from the tap
11 g salt
3 grams instant yeast OR 6 grams dry active yeast OR 11 grams fresh yeast
Optional: a handful of raisins, nuts, seeds, chopped herbs, cheese, grated carrot...anything you like for variety!
If you are using dry active yeast, measure it into a big bowl and add the water. Let it sit there for 10 minutes until the yeast has dissolved. Then add the other ingredients. Give it a good stir until everything is mixed. Cover the bowl with cling film/plastic wrap and pop it in the fridge overnight.
If you are using instant or fresh yeast, measure everything into a big bowl and give it all a good stir until everything is mixed. Cover the bowl with cling film/plastic wrap and pop it in the fridge overnight.
In the morning, pre heat the oven to 230 degrees C/450 degrees F. Remove the bowl from the oven.
Line one or two if you have them baking tray(s) with non stick baking parchment. Take two large spoons, one in each hand. With one, spoon some dough out of the bowl and, using the other, scrape it off into a blob on the tray. If it flattens, you can try to kind of "stack" it so it is more round. Repeat until you have filled the trays.
To see videos about how to do this see here
, and here
. (Parts 1, 2, 3)
Pop them in the oven for 20 minutes. Remove and let them cool completely on a wire rack.
You can only use a portion of the dough if you do not want to bake all of it at once. It will last in the fridge for 3 days and still work every morning.