Ann-Mari makes the dough for these rolls at night and they are ready to be thrown onto the baking sheet about 30 minutes before you want to eat them the following morning. They are so yummy with cheese and salami, or just butter and jam. They are mysterious because Ann-Mari measures nothing, yet every time she makes them, they are incredibly delicious.
Start with 2/3 pkg. of yeast, about 1 tsp. salt, 3 cups warm water, and some flour in Kitchen Aid mixer with paddle. Add extra ingredients like oatmeal, cracked wheat, sesame seeds, sunflower seeds, pumpkin seeds, or rye, as desired. Add flour until it grabs sides and beater, then grabs mostly onto the beater and then slowly melts off of the paddle when mixer is stopped. Cover and throw in the fridge over night. In the morning, toss dough onto parchment lined cookie sheet by spoonfuls. (dip in sesame seeds, pumpkin seeds, or whatever you like) Place in cold 400 degree oven for 30-35 minutes. They smell luscious and taste great. Don’t panic if you don’t get to use the dough the next morning, it will keep for a day or so!
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