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27 Oct No-Knead Overnight Rye Bread Rolls

Posted at 18:23h in Breads & Yeasted Doughs by Thea Tillberg 31 Comments

If you’ve been following around here for awhile now you’ll know that I don’t bake because I want to eat, or at least it’s not the main reason. I bake because I NEED to bake. When I haven’t baked for a week I get all stressed and worried. Baking makes me calm just like a workout can do. Unfortunately I have less time for baking since I moved to Lund. My schedule in school is so different now from what it was in my last year in High School, almost the double amount of hours a week. It’s also difficult to find time for blogging and especially photographing in daylight (hello Swedish autumn/winter).

When I’m night baking (which is the best kind of baking) I can’t photograph and post it here, or on Instagram. That being said, the updates here will be less frequent but that doesn’t mean I’ll quit blogging. Also, the recipes will be different too. I’m on a student budget and I live alone. I bake for friends and not only myself and then it’s easier and more affordable to reach for AP wheat flour rather than a fancy grain like buckwheat.

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These bread rolls are made of a mix of wheat and white rye flour and I’ve made it several times in the past for my family and twice for friends since I moved to Lund. If I tell you that these are the worlds easiest no knead bread rolls that you can make you probably wont believe me, but it’s true. Put the ingredients in a bowl, let rest in the fridge over night and then bake in the morning. Perfect if you’re having friends over for brunch!

By the way, I just had to throw in some very autumnal pictures because Lund is so beautiful right now with red, yellow and orange leaves everywhere. My mind is slowly transitioning into autumn mode as well and all I’m thinking about is pumpkins, apples and cinnamon.

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Print
Overnight Rye Bread Rolls

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 8 bread rolls

Ingredients

  • 400 g water
  • 10 g fresh yeast
  • 270 g all purpose wheat flour
  • 270 g sifted rye flour
  • 10 g salt
  • 25 g honey

Instructions

  1. In the evening: Dissolve the fresh yeast in the water and then add the rest of the ingredients. You only need to mix until combined, no need to knead(no pun intended). Cover the bowl with plastic wrap and put in the fridge over night.
  2. In the morning: Scrape out the dough onto a generously floured work surface. Stretch out the dough to a long rectangle, about 10 cm wide and 40 cm long. Fold the rectangle half, lengthwise so that it measure 5 *40 cm. stretch and twist the rectangle lengthwise one to two times. Brush with water, sprinkle with sunflower seeds and at last sprinkle with a little bit of flour.
  3. Preheat the oven to 275°C and let the dough rest under a tea towel until the oven is really hot, about 30 min. Leave a baking pan inside the oven while preheating.
  4. Remove the baking pan from the oven and line with parchment paper. Divide the dough in 8 pieces and place on the hot baking pan and bake in the oven for about 15 minutes or until the bread rolls have a nice dark color. Remove from oven and leave to cool on a wire rack.

Notes

(to my Swedish followers). Byt ut hela mängden mjöl i receptet mot rågsikt. I Sverige är rågsikt en blandning av ca hälften vetemjöl och hälften siktat rågmjöl.

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31 Comments
  • Sara
    Posted at 19:05h, 27 October

    Oh, wow. Take me to Lund! Those pictures are gorgeous. I live in high desert in the Southwest of the U.S., and we don’t really get a proper autumn. I miss colourful leaves and that delightful chill. Sigh.

    As for the rye rolls, those look incredible! The sunflower seeds look gorgeous there. I bet some shelled pumpkin seeds would also be great. But I’ll have to switch out the AP flour for some finely ground einkorn, haha. Which will likely affect the texture since it’s so low gluten, but that’s okay with me.

    • Thea Tillberg
      Posted at 14:09h, 28 October

      Thanks Sara! I think einkorn would work great in these bread rolls! Let me know how they turned out 🙂

  • Josefine
    Posted at 07:07h, 29 October

    Wow. Just wow. These buns look like something from a fancy bakery! I can’t believe you’ve made them yourself. I have to try and see if I can do the same 😉 Pinned!
    Hope you are having a great time in Lund! May I ask what exactly you are studying? I know it’s something architecture, tight? 🙂

    • Thea Tillberg
      Posted at 08:13h, 29 October

      Thanks Josefine! Yes, I’m studying architecture and it’s so fun! 🙂

  • Sabrina Witzlau
    Posted at 10:13h, 29 October

    These Buns look so beautiful Thea! I can almost smell the warm steam and feel the crunchy crust 😉 How’s uni going for you? It’s so hard to keep up blogging now during daylight savings and the upcoming winter but so far all my weekend breakfast guests weren’t left a chance to not let me take pictures of the food 🙂 and I think the next brunch will see some of these beauties (hopefully!) on the table as well 🙂

    • Thea Tillberg
      Posted at 16:54h, 31 October

      Thanks Sabrina, uni’s great! Your weekend breakfasts sounds so lovely!

  • Alice Wilsman
    Posted at 02:48h, 24 November

    Hi Thea! I am completely enraptured with your blog! I love how wholesome everything is, I tried making both your cranberry scones and your earl grey granola, and they were so delicious! I still dream about them sometimes, and then wish I had more time to bake. . . And also all of your photography is stunning! I live in Minnesota in the U.S. and always have trouble finding special ingredients, but I want to try making more things from your blog! Thanks for all the recipes you share!

    • Thea Tillberg
      Posted at 00:13h, 05 December

      Thanks Alice! Your comment made my day, so glad to hear you like my recipes. Good luck with your baking! 🙂

  • Bec {Daisy and the Fox}
    Posted at 13:25h, 01 December

    Ahh don’t you just love autumn!
    Perfect days for bread like this! no-knead is such a winner plus it looks so delicious I just want to dip it into my soup right now… haha
    beautiful photos! hope study is going well!

    Bec {Daisy and the Fox}
    xx

    • Thea Tillberg
      Posted at 00:13h, 05 December

      Thanks Bec! So nice to hear from your 🙂

  • Terrie
    Posted at 16:36h, 12 December

    These look wonderful and I would love to try making them. I am a little confused by one of the ingredients though. The “all purpose wheat flour” that is listed, is that all purpose white flour or whole wheat? Thanks so much.
    Fall is a favorite time of year for me. Your pics are beautiful!

    • Thea Tillberg
      Posted at 20:51h, 14 December

      Hi Terrie! It’s just plain white flour, preferably unbleached. 🙂

  • Beatrix neef
    Posted at 15:58h, 24 January

    I just baked those rolls, let me tell you, they are amazing, delishous and soo good

    • Thea Tillberg
      Posted at 17:53h, 24 January

      Thanks Beatrix! I’m glad you liked them 🙂

  • Ky
    Posted at 09:55h, 27 January

    Will it rise in the fridge? Or can i rise it half a day outside and the other half in the fridge?

    • Thea Tillberg
      Posted at 18:48h, 28 January

      The dough will slow rise in the fridge. I haven’t made these without letting them rise in the fridge but you could probably let them rise in room temperature for a couple of hours instead, until doubled in size. However, I find that a slow cold rise gives a better flavor to the bread. 🙂

  • lorena Caballeros Ruiz
    Posted at 19:31h, 20 April

    A que temperatura se hornea el pan, a la misma en que se precalentó? o se sube la temperatura.
    Gracias

  • Silke
    Posted at 10:45h, 07 May

    Hi Thea,
    I made these rolls this morning and absolutely love them! Since I have been living in the UK I bake much more bread than I used to, because it’s difficult to find tasty, filling bread here. I love how easy these rolls are to prepare and how little time it takes to bake them in the morning. Perfect for busy days. Thanks for this great recipe! 🙂
    Also, beautiful photos!

    • Thea Tillberg
      Posted at 20:16h, 21 May

      Thanks Silke! I’m so glad you like them 🙂

  • Heidi K
    Posted at 20:51h, 30 July

    Thea, thanks for posting this recipe! They were delicious, with a nice crust and soft interior. My kids loved them and asked me to bake them again. Sure will!

    • Thea Tillberg
      Posted at 18:07h, 10 September

      Thanks Heidi! Glad you liked them!

  • Denise Segelstrom
    Posted at 19:57h, 02 January

    Can you use a baking stone and, if so, do you need the parchment paper?

    • Thea Tillberg
      Posted at 21:52h, 16 January

      A baking stone is even better, wish i had one. If using a baking stone, I don’t think the parchment paper is nessecary! 😉

      • Denise Segelstrom
        Posted at 22:24h, 16 January

        I went ahead and tried it on a baking stone @ 500 degrees and it was perfect. HOWEVER, I converted the recipe from grams to cups and, unless I did something wrong, the water converts to 2-2/3 cups! That was way too much. I ended up incorporating a lot more flour into the dough the morning after the rise until it reached a good dough consistency and all was good. Just what should the consistency of the dough be before the rise?

        These rolls are fantastic and really easy to make. They are definitely on my list to make a lot. I like that I can use whole grain rye flour in place of a lot of the white flour.

        • Thea Tillberg
          Posted at 17:04h, 22 January

          Hi! 400 g = 400 ml of water which is 1,6 cups. Hope this will help you!

  • Sonia P.
    Posted at 18:56h, 10 January

    Is it really on 275degrees centigrade or 375 degrees centigrade?

    • Thea Tillberg
      Posted at 21:55h, 16 January

      Hi!
      Yes, it’s 275°C which equals 525°F. Or turn on the oven as high as possible!

  • Sonia P.
    Posted at 04:47h, 17 January

    Baked this rolls and my husband loved it ! Thanks!

  • Hannah
    Posted at 15:25h, 29 March

    Hello 🙂

    Would love to turn these into sourdough rolls. I tried and failed. Somehow I’ve not mastered sourdough and rye together. Any ideas?

  • Kay bouma
    Posted at 02:46h, 06 April

    Would be nice if you changed the all purpose whet flour to white.. as i used wheat flour and im hoping theyy arent ruined.. was so excited to co e home and bake them😐

    • Thea Tillberg
      Posted at 13:51h, 20 May

      Hi! I’m sorry but I’m not sure what you mean…?