I like freshly baked bread for my Saturday morning breakfast, but I refuse to start the day with getting up early to bake it. The problem is solved by preparing the bread before going to sleep and letting it rise slowly in the fridge overnight. In the morning you just heat the oven and then put in the baking sheet with your already prepared buns! Just make sure that your baking sheet fits in the fridge :-) The recipe is from ICA.
(makes 10 small ones).
12,5 gr fresh yeast (1/4 parcel of a 50 gr fresh yeast)
2 dl cold water
1 tbsp olive oil
1 tsp salt
1 dl rye flour
4-5 dl flour with extra protein (“Vetemjöl Special”)
In a bowl, dissolve the yeast in a small part of the water. Add the rest of the water, oil and salt. Combine and add the flour. Mix well with a wooden spoon until the dough holds it shape and is smooth. Place the dough on a lightly floured surface and divide the dough into 10 parts. If the dough is too sticky, then add some more flour. Make 10 small buns and put them on a parchment lined baking sheet. If you’re worried that everything will stick then sprinkle some flour both under and over the buns. Cover the baking sheet with a kitchen towel and put it in the fridge.
In the morning, take out the baking sheet from the fridge. Then heat the oven to 250 degrees C. Brush the buns with water and sprinkle half of them with sesame seeds and the remaining ones with poppy seed or what ever you have in your cupboard. Bake for 10 minutes or until golden brown.