Bread Breakfast Fruit & Berries Ovenbaked

Rye & Raisin Rolls

Nothing can beat freshly bakes bread in the morning, right? Here’s a super easy recipe for soft rolls with sifted rye and raisins, where you just stir the dough together in the evening and leave it in the fridge to rise overnight. Just bake the rolls off in the morning and start the day in the very best way!

Ingredients for 12 rolls:
15 g fresh yeast
4 dl cold water
1 tbsp agave syrup
1,5 tsp salt
9 dl sifted rye
1 dl raisins

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 40Γ—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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