The World's Easiest Breakfast Rolls

[Easy Recipe Finder]

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.

1. Put the cold water in the bowl and stir in the sugar.
2. Sprinkle the dry yeast on the water and let it hydrate.
3. Stir until the yeast is completely dissolved.
4. Stir in 200 grams of the flour and the salt(original recipe said to stir in the durum flour).
5. Stir in the rest of the flour.
6. Put the lid on the bowl and put in the fridge overnight.

The dough will be very sticky.

Next morning:

1. Preheat oven to 250 C (483 F).
2. 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.
3. Bake for 15-20 minutes

It was recommended (in the comments) to dip the spoon(s) in water.