Easy Overnight Fiber Bread Rolls
I think my soulmate might be bread.
Yes, bread. I like bread. I love bread, Bread is probably my soulmate to be honest. That is the reason why I today am also super excited over showing you this bread roll recipe! This is one of those recipes that are almost too good to be true. You prepare the dough (just by combining the ingredients) the day before, let it ferment in the FRIDGE overnight, and then the morning after you pretty much just roll the dough to rolls and bake them! In this way you have fantastic freshly and home baked bread to serve for your breakfast. So delicious and this is something you will see me eat lots of times! I’m so excited to tell you more about this recipe, so let’s read further!
Probably one of the easiest bread you can make
It’s probably simply said, the easiest and most delicious fiber bread rolls in the world. You only need a few ingredients, a bowl, a wooden spoon and approx 2’ of your time to prepare the dough to thereafter place the dough in the fridge,
No kneading and fridge fermentation?
Exactly, this recipe don’t need any kneading for lots of painful minutes and hours, and no complication with fermentation temperatures either - since you ferment this overnight in the fridge instead! Is this too good to be true? Actually no. Make this recipe and you’ll see how easy it is to make!
Bake them and store in the Freezer
These Bread rolls are perfect to freeze and store in the freezer. Just take them out from the freezer when you want to eat one, thaw or heat in the oven and they become like freshly baked - for real!
If you don’t want them fiber rich…
You can change the fiber flour to ordinary spelt flour/ plain white flour. That works too.
THIS RECIPE IS:
Vegan
Rich in fibers
Delicious
Fluffy inside
Simple to make
So practical since it’s fermented overnight
One of my favorite bread roll recipes
Overnight Fiber Bread Rolls
20 bread rolls
INGREDIENTS:
25 g fresh/active yeast
6 dl (2,5 cups) finger warm water, meaning 37 degrees C
4 dl (1,7 cups) optional wholemeal or fiber flour, like graham flour
9 dl (3,8 cups) plain white flour
1,5 dl + a little bit extra for the garnishing, sunflower seeds
2 sp salt
1 tsp agave syrup or maple syrup
HOW TO MAKE:
Crumble the yeast into a bowl and pour over a little bit of the water, stirring it with a spoon or spatula so the yeast dissolves.
Add the remaining water, white flour, fibre flour, sunflower seeds, salt and optional syrup and combine the ingredients, using a wooden paddle or spoon, to a loose and sticky dough,
Cover the bowl with plastic foil and place in the fridge over night or for at least 8 hours.
Heat oven to 250 degrees C (121 Fahrenheit) the day after and cover to baking sheets with baking paper.
Over turn the dough to a floured baking table and powder over some flour.
Cut the dough into 20 pieces and place them on the two baking sheets. Cover with a baking towel and let them firm for another 20’.
Brush the baking rolls with a little bit of water and powder over some sunflower seeds. Bake the rolls in the middle of the oven for 12 minutes.
Let them cool a bit before serving.