It’s funny because I’ve been baking cakes, cookies etc. for as long as I remember, but I’ve always kind of steered clear of bread-making. I think it’s all that faffing around with yeast, floured work tops etc. that has put me off. This is not a good thing, people, when you live in Denmark. All Danes, no matter how inept they might otherwise be in the kitchen, can bake bread and they always seem to do it so effortlessly and it’s always delicious and, and, and.
Anyway, times are a-changing. Not so long ago we stayed the night with friends at their beach house and of course our friend, Kirsa, in what seemed like the blink of an eye, whipped up a batch of really tasty bread rolls for breakfast. The kind you just want to keep eating. They were so good I asked Kirsa for the recipe, thinking I’ve got to pull myself together and get over this bread thing. Little did I know that this turned out to be exactly my kind of recipe – quick, easy and no mess! Bread, really? Yes! Seriously, all you do is mix the lot together, bung it in the fridge overnight, plop some blobs on a baking sheet the next morning and Bob is your freakin’ uncle. I love it!
Makes approx 12 rolls
375g plain flour
200g wholemeal flour (or whatever flour you prefer)
½ litre lukewarm water
25g fresh yeast
1 dessertspoon salt
Heat your oven to 200° C
Mix all the dry ingredients. Dissolve the yeast in the lukewarm water and add to the dry ingredients. Mix well, cover and place in the fridge overnight.
Spoon blobs of the dough onto a baking sheet lined with greaseproof paper. Bake in the oven for approx. 20-25 minutes.