Bolas found this recipe on my Danish cooking site: Absolut verdens nemmeste morgenmadsboller med billede fra Alletiders Kogebog
I modified it, because I only use whole grains.
Makes 8-12 rolls, depending on how big you want them.
Use a bowl that will be large enough for the dough to more than double in size. A bowl with a tight fitting lid is ideal. I used plastic wrap as a lid.
The dough will be very sticky.
Next morning:
It was recommended (in the comments) to dip the spoon(s) in water.
I made half the recipe.
I modified it, because I only use whole grains.
Makes 8-12 rolls, depending on how big you want them.
- 2 tsps active dry yeast (original recipe called for 25 grams of cake yeast)
- 2 tsps salt
- 1/2 tsp sugar
- 5 dl (decilitres) water
- 600 grams hard (bread) whole grain wheat flour (original recipe called for 200 grams durum flour and 400 grams flour)
Use a bowl that will be large enough for the dough to more than double in size. A bowl with a tight fitting lid is ideal. I used plastic wrap as a lid.
- Put the cold water in the bowl and stir in the sugar.
- Sprinkle the dry yeast on the water and let it hydrate.
- Stir until the yeast is completely dissolved.
- Stir in 200 grams of the flour and the salt(original recipe said to stir in the durum flour).
- Stir in the rest of the flour.
- Put the lid on the bowl and put in the fridge overnight.
The dough will be very sticky.
Next morning:
- Preheat oven to 250 C (483 F).
- Using one or two spoons, put blobs of dough on a baking sheet. Don't knead the dough. Try to leave as much air in the dough as possible.
- Bake for 15-20 minutes
It was recommended (in the comments) to dip the spoon(s) in water.
I made half the recipe.