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Apricot Breakfast Rolls

Freshly baked bread in the morning – few things can beat that! The smell from the kitchen and warm rolls is a truly great start to the day. If you want this, but don’t fancy getting out of bed at 4 am, go for an overnight dough. This is my favourite recipe from @mittkok and it’s so simple to prepare and makes the best rolls!

15 g fresh yeast
4 dl cold water
1 tbsp agave syrup
1,5 tsp salt
9 dl sifted rye
10-15 dried apricots, chopped in small pieces
optional 10 chopped walnuts

Dissolve the yeast in the water. Stir together all the ingredients to a dough. It’s supposed to be sticky. No need to work the dough until smooth. Cover with a damp kitchen towel and place in the fridge overnight.

In the morning, pour the dough onto a clean surface sprinkled with flour. Shape it to a long rectangle, about 40×10 cm. Fold lengthwise. Brush with cold water and sprinkle again with flour. Let the dough rest until the oven is heated to 275 C. Then place an empty oven tray in the oven for a few minutes until hot.

Cut the dough in twelve pieces, making sure they’re more or less the same size. Take out the hot oven tray, cover with parchment paper and transfer the rolls onto the tray. Bake in the oven for about 15 minutes until golden on top. Let cool on a rack under a kitchen towel for 5-10 minutes before eating.

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