• Prep Time: 15 min Cooking Time: 20-25 min
• Dough: Overnight in fridge

• 4 servings

• 25 g fresh yeast
• 5 dl cold water
• 2 tbsp olive oil (other oil works too)
• 1 tbsp honey (can be omitted)
• 1 teaspoon flake salt or 2 teaspoons regular salt
• 11 dl wheat flour

Mix all the ingredients together into a sticky dough in a bowl where the dough has room to rise. It should be like a thick porridge in consistency. Work with e.g. a wooden spoon.

Cover the bowl with plastic and place in the refrigerator for at least 8 hours.

Turn the dough out onto a well-floured workbench and divide it into 8-10 pieces (depending on how big you want the rolls). Turn them in the flour – don’t work the dough, because then you’ll puncture them and they’ll stick together. Place the rolls on a tray lined with baking paper.

Set the oven to 225°c and put the rolls in the middle of the oven when it has warmed up. Bake the bread for approx. 15-20 minutes, until they get a golden color. Remove and let cool before cutting.

Tips:
The bread is excellent for freezing.
You can top your rolls with e.g. grits or seeds before baking.
These rolls are also excellent for baking in your Airfryer!