Cold-fermented sourdough rolls
KronJäst- 24
- 30 min
- 3 hours 20 minutes
Moist, cold-fermented rolls to enjoy for breakfast. Of course, they can also be served as a side dish with dinner or as a snack. This recipe also involves a long fermentation, which gives the dough time to develop a lovely sourdough aroma that makes the bread even more flavorful.
4.18/5
401 VotesHere's how:
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1
Dissolve the yeast in the cold water and add the sourdough starter. Mix in the remaining ingredients, except for the rolled oats. Knead the dough for about 10 minutes on medium speed; double the time if kneading by hand. Add a little more water if the dough seems too dry.
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2
Cover the bowl with plastic wrap and place it in the refrigerator to ferment overnight (about 12–14 hours).
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3
Remove the dough from the refrigerator and divide it into 24 equal portions, about 80 g each. Roll them into buns, brush with water, and then dip them in rolled oats. Place the buns on a baking sheet lined with parchment paper.
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4
Cover and let rise for about 60–90 minutes. Preheat the oven to 230 °C using the standard top and bottom heat settings.
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5
Bake the buns in the middle of the oven for about 20–25 minutes until they’re a nice golden color, then let them cool.
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 25 g (1/2 packet) KronJäst for Bread, fresh
- 150 g (1 bag) KronJäst Whole-Grain Wheat Sourdough
- 900 g (about 15 dl) all-purpose flour
- 200 g (about 5 dl) rolled oats
- 13 g (about 2.5 tsp) salt
- 650 g (about 6.5 dl) cold water
The recipe comes from
kronjast.se
