Easy no, knead bread rolls are the most effortless breakfast rolls ever!
9 dl Luke-warm water
2 tsp Apple cider vinegar
2g Dry Yeast
30g Whole Psyllium Husk
3 tsp Salt
1/2 tsp Cardamom
1/2 tsp Tarragon
400–450g Millet flour
100g Millet flakes
Dry yeast, salt, spices, apple cider vinegar, and psyllium husk seeds with lukewarm water and stir. Add the rest of the ingredients.
Turn the mixer to medium speed and mix until combined for five minutes. Continue for an additional 10 minutes at high speed. I recommend doing it longer if you have time because you can never have too much air in your bread.
The dough is soft and sticky but gets more firm while rising on the kitchen table. Remember to put a wet cloth over the bowl and let it rise for the next day. However, if it’s too wet, add a small handful of extra millet flour.
Preheat the oven to 210C.
Scoop the dough with a wet spoon and put it on a baking sheet. Make your hands wet if necessary, and be careful to form each bread roll round. Sprinkle with millet flakes.
Bake the bread for 30-35 minutes.
Let the bread rolls cool down before cutting them open; enjoy a good butter on top.
Serve the bread and put the topping to your liking. I like to toast on both sides if I take the bread from the freezer; so good!
Eay & Enjoy!
