Overnigt breadrolls

Crispy crust is the best here.

This recipe belongs to Joonas Hämäläinen & Serko Rantanen: Isät kokkaa, Cozy publishing 2016. The breadrolls are so tasty and the crust is crispy as it should be for the perfect breakfast.


5 dl cold water
15 g yeast
7 dl flour
1,5 dl rye flour
1,5 dl oat flakes
1 tbsp salt


Mix the yeast with water and then mix the rest of the ingrediense. The dough should be like thick porridge.


Cover the dough with a plastic foil and let it be in a fridge for 12-36 hours.


Take flour to your hands and then take a piece of dough. Form them gently into breadrolls and place them on an oven sheet.


Bake in the oven for 25-35 minutes at 220 °C.

Don't cover the breadrolls while cooling.
This gives them a crispy crust.