Easy Overnight No-knead Bread Rolls for a hygge Danish breakfast!
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- Опубликовано: 22 авг 2019
- Easy no-knead bread rolls recipe! Overnight version, just stir and bake, for a hygge Danish breakfast! Also known as "brusebadsboller" (shower rolls) in Danish - BIRGITS GAFFELBOLLER === BIRGITS "FORK" ROLLS
4 cups (600-650g) of plain flour (you can add an extra half cup of flour if necessary if the mixture is too wet)
[DO NOT make the recipe using only wholewheat flour because it requires a different technique and will not rise properly. You can substitute about one cup of wholewheat flour for the plain flour]
1 and a quarter cups (300 mls) of rolled oats
2 teaspoons of salt
2 tablespoons of sugar
1 teaspoon of dried yeast
3 cups (700 mls) of cold water
Mix everything together in a large bowl. Cover with a clean tea towel or clingfilm and let sit overnight, or from morning to evening. At least 6 hours, preferably much longer. Use two spoons or forks to "drop" the dough on to a prepared baking sheet (I use parchment paper). OVEN TEMPERATURE IS IMPORTANT - IT MUST BE VERY HOT! Bake at 250c/500f for around 20 minutes until golden and baked through. Do not be afraid of the high oven temperature: it has to be maximum in order for the bread to get a second rise while baking. Enjoy! Velbekomme!
====
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Хобби
BIRGITS GAFFELBOLLER // BIRGITS "FORK" ROLLS
= "BRUSEBADSBOLLER" // SHOWER ROLLS
4 cups (600-650g) of plain flour (you can add an extra half cup of flour if necessary if the mixture is too wet)
[DO NOT make the recipe using only wholewheat flour because it requires a different technique and will not rise properly. You can substitute about one cup of wholewheat flour for the plain flour]
1 and a quarter cups (300 mls) of rolled oats
2 teaspoons of salt
2 tablespoons of sugar
1 teaspoon of dried yeast
3 cups (700 mls) of cold water
Mix everything together in a large bowl. Cover with a clean tea towel or clingfilm and let sit overnight, or from morning to evening. At least 6 hours, preferably much longer. Use two spoons or forks to "drop" the dough on to a prepared baking sheet (I use parchment paper). Oven temperature is important! Bake at 250c/500f for around 20 minutes until golden and baked through. Do not be afraid of the high oven temperature: it has to be maximum in order for the bread to get a second rise while baking. Enjoy! Velbekomme!
Diane in Denmark hiiiiiiiiii.... did you say brown sugar?
Karen Condon She did say brown sugar but at 4:35 in the video she says you can also use white sugar or honey. Hope this helps!
Teddy's Mum ok thank you 🙏
Got it
Try a muffin/ ice cream/cookie scoop instead of forks or spoons.
What a great video for the weekend! Thanks as always for having such raw and real videos. It’s so refreshing online to have such normal and relatable content!!
Aww, thank you so much, Ella 😊
That bowl on top of your head gave me my first smile in a couple of days.
Thank you!
Can’t wait to make this. Will try over the weekend. Thank you 💗
Thank you so much! I am needing fast and easy recipes! ❤️
Thanks for everything you do ... for us .
Beautiful! I’m definitely trying these! Thanks for sharing!🎉💗
yum I'm definitely going to do this. Thanks Diane 🤗
Thank you for sharing this! I'm going to give them a try tonight.
This looks like a real crowd pleaser! I’ll def give them a try. Thanks! I love easy recipes!
it looks so easy!! thank you for the receipt, it's gold!!
Diana, great treat for us today.Thanks
Thanks, Diane, great video...my hubby will love this!
Yummy, thanks Diane 👍I will try these. Maybe this Sunday.
Thanks for the video- love the rolls. Will give them a go
They look fantastic!!!
My brusebadsboller are in the bowl doing their thing! Looking forward to the morning👍💕 Thanks Diane xx
Brilliant! This is a fantastic idea!! Love it xxx
Love this recipe! I always love your cooking videos. Soooo hyggeligt! "All chef-ie." Your little sayings you insert now and then just crack me up. Going through life with you is one big pleasure. This was a good bit of work to make as you came back several times in the various stages of making the rolls. (I noticed the sunshine coming in the sink window early, then in the table window later in the afternoon. ). Thank you!
Thanks for sharing this recipe. I am going to make these for my father in law on Sunday x
Amazing! As they seem wonderful and I happen to have some rolled oats, I might give them a try very soon. Thank you....
I finally got around to making them and they just tasted great.
Thanks for sharing, including the tip about not putting hot rinse water in bowl, smart! Have an awesome weekend!😎🌻🍞🍓
This kind of recipe is always great to have on hand. I have a couple of recipes that I make , one I can have done in a hour and the other over night tfs 💐💐💐💐💐💐💐
Thank you Look awesome & so easy.
Will definitely make. 👍🏻
These look great, thanks!
I can't wait to try this! 😊🌹🌹
This was fun! Can't wait to try these. Maybe it will give me the boost I need to finally let go of my seldom used breadmaker! Thanks for doing the extra work of translating the recipe. Sometimes the littlest hurdle is enough to dissuade a person from trying something new. You make everything seem simple and thus doable.
I appreciate you translating units of measure to cups, spoons, etc. Saves me time when trying your delicious recipes. Thank you.
Thank you! Thank you! Not only for demonstrating how to make them, but for adding the written recipe with conversions so I can be a bit lazy and not have to transcribe and adjust for myself. Excited to try...as soon as I have an oven (new house...old non-working oven); it has been ordered 👍🏻🤪.
Looking forward to trying this recipe for my Danish bf as surprise this Easter weekend in 🇨🇦. Your videos are so enjoyable to watch. And always sharing Great small tips of life, cooking, ... tak!
Those look delicious!
I excited to try this recipe! Love the dress
In lock down here in Canada, so can't sleep as well as usual, making these today for tonight, flour is hard to find with everyone baking from boredom lol love the privacy you give your family. x
As a bread baker, I’m so excited to see you bake. I was wondering where the second rise was. But with an oven that hot, I guess it rises quickly and then bakes.
Beautiful rolls! Thank you
They look delicious😋
Again you have shared a recipe I know I'll make many times. Thank you! The rolls you taught us before, I always make when I'm invited somewhere for a meal, and they are always a winner.
Yay, glad to hear that, Emily! 🎉
Hi Diane, I did the bread today and it works fantastic 👍😃
Definitely will be making these in lockdown 3,they look yummy 😋 xx
Well I make it and it was delicious ! Thank you and the tip thank you so much!!!
My pleasure 😊
Oh my gosh that color is just fabulous on you!
Thank you Diane for this amazing easy recipe!! These rolls make frequen appearances on our weekend breakfast table. I switch them with different add ons ( flax, hemp, sesame, raisins....) they always turn out great. My family loves them, they probably eat too many of them 😉😉
Oh, Diane, you're too funny with that eye mask! 😄 These rolls look delicious and easy to make. ❤ I'll have to try them. Love the tip on using cold water in cleaning the bowl.
Put all together, now I have to wait 😊That was very easy... Perhaps you could share more danish recipes with us? That would be very kind.
I just made this mix before shining my sink. Can't wait to cook them in the morning. Thank you for being endlessly inspiring, so happy I discovered you only last week! You're my new fave x
Aww, thank you so much, Louise,
Homemade rolls...I can't wait to try this! (I just learned how to make homemade pie pastry)
Excellent, thank you very very much 🙏🙏( from India )
Will try these this weekend! Thanks for the link to the video, I had not seen it before.
Me too! They’re in the oven now!😁Prepped the night before. 🥰
Hi Diane, just love, love your videos. You are such a positive and cheerful person. After each video I always leave feeling encouraged, motivated and happier. Thank you!
Thank you so much, Marie!
I'm a collector of vintage kitchenalia. That looks like a TG Green Bowl ! They're the best. Thank you for the recipe Diane. Quick and simple that's what I love.
It's a Mason Cash mixing bowl ✋️😀
I made these rolls twice now. I am very pleased with this recipe. I used some stone ground spelt flour and sprouted kamut flour which I had in my cupboard. They turned out really well. Thanks for sharing, Diane. 😊
Hello, Diane! I think I'm going to try this recipe today! It looks easy and nice
Let me know how you like the rolls, Marcela! 😃👋
Thanks for the recipe.
I will be making Saturday night for a Sunday breakfast.
My family love the other 12 minute rolls that you have shared previously with all of us.
I am sure these will be as good.
💙
Yay, glad you enjoyed the other recipe, Ivonne!
I love it when you share recipes bc they are always made with ingredients that we have on hand, yet produce delicious results. Simple. Rustic. Hygge. Yum!! Also, I just love seeing your cheery kitchen😊🏠
Thanks, sweet Julie!
Omg sooo amazing! I baked them this morning! Sooo easy and tasty 😋 thank you for this recipe ❤️ I love all your videos 🤗😊
Yay, so glad you liked them, Magdalena! Thanks for letting me know 👋💖
Great recipe! Thanks for sharing 😋 Greetings from cologne
tried your over night rolls they were a success my husband loved them they were light in texture thanks for sharing Diane
Thanks so much for letting me know! And so glad you enjoyed them! 🎉🥐🥐🥐🥐🥐
Dear Diane, I love (love love!!) this recipe so much! I have baked those rolls so many times... Last week it was Tuesday, this week it was Monday that I was able to enjoy warm fresh bread rolls - in the morning before work!! It is incredible what you have taught me during the last 2 years. Thank you so, so much for all the motivation and all the easy fool proof recipes you provide 💖💖💖🙏.
Thank you, Cleita!
Can't wait to try. Have friends coming soon from Europe. Will be great with morning coffee! Thanks, Diane.
Your easy peasy fudge was hit last year with friends, too.
PS, I also wear eye mask as we sleep in loft with skylights. It came in handy when we stayed at friend's loft outside Copenhagen this spring. No curtains on Windows.
Have a lovely Sunday!☕🌞
So glad you are enjoying the recipes! 🍫🍫🍫🖐😁
I’m so impressed how well you speak the English language. I’m betting you just take it for granted. I remember you sharing this recipe in the past. I didn’t try it then but this time I will. Thank you for taking the time to share. You’re always such a bright spot in the morning as I’m “getting going”.
Thanks, Nancy! I'm Scottish so I hope my English is passable 😁
I’m going to make these with my four-year-old this evening - thanks! ☺️
Oooo, have fun, Hannah! 👏🤗
Yum! Thank you for the easy recipe! I’m always intimidated by yeast but this was so simple. Mine turned out a bit flat but with it being 90 degrees here today, I should have let the dough rise in the fridge. I’ve tried so many things because you make it look easy and stress we don’t have to do things perfectly. You really are a great cheerleader 📣 🤗
I hope you enjoyed eating them! 😀🖐
Oh I love this recipe so much Diane! I used to love to bake a lot for my family (My great Grandmother owned a bakery in the Old country 🍞😄) but I no longer bake so much and have my hands in dough anymore, because I am Coeliac! I often get sick handling dough, so I only bake GF bread and pastries. My poor family, they are so good natured and they put up with all my GF experiments 😇 but I would love to try this out on them. It is perfect for me, because I am not forcing my GF baking on them, and there is so little handling, so I won’t get sick!!!! Thank you!!! 🙏
Yay, let me know how they turn out! 🖐🤗
I made these, and I am very pleased with the result. My children asked to bake it regulary.
Hooray! And thanks for letting me know, Judit!
I've always been intimidated by using yeast but these sound very doable. I love your use of visuals (eyemask)🖖
Thanks for the recipe-- easy and delicious- what’s not to like?😊
Greate receipe. MY husband is the baker at our home. I will ask him to do the rolls soon. Thank you very much.
Hope you (and your hubby) enjoy the rolls, Kerstin! 🖐😃
I've made the dough now Diane. Lovely and easy. Thanks for posting the recipe. I made half white, half spelt and added some chia seeds as I need to use them up. Looking forward to having some after my run tomorrow.
How did they turn out, Sandra? Spelt flour is pretty heavy so personally I would only substitute up to one cup. But maybe they rose anyway?
@@DianeinDenmark They smelt lovely in the oven Diane. They came out on the flat side, so it was a bit like eating crumpets, and I wondered why that was but thought either I had not waited for my oven to get hot enough before I put them in or had not piled them up enough. They were good though. I'll make them again. My daughter said they tasted just like the "viking bread" we made from a Dorling-Kindersley book on vikings way back when she was in her viking phase - and it is true, they really did!
just tried these over night rolls I used SR flour that's all I had and my daughter loved them she's going to make them with her children their so light and tasty thanks
Wonderful!
Making them now 👏
Ooooo, I hope you enjoyed them, Natalia!
This recipe doesn’t even require a stand mixer! I’m trying it for the first time, hope it comes out nice like yours!!
Enjoy! Follow the instructions to the letter and they will be delicious!
Ooh they look yum! Thank you 😁 x x x
The kids can make them while you put your feet up! 🖐😁
@@DianeinDenmark 😂 that'll be interesting! 😉 x x x
Made these last night and they have just come out my oven. Can't wait to eat one or two.
Hope you enjoyed them, Jacquie!
@@DianeinDenmark they were lovely thank you. I had them with butter and strawberry jam.
Made these this morning, I now realise my mix was too wet - it started running everywhere when I put the mix on the tray so I tossed them in the oven too soon when it wasn’t quite up to temp. Whilst they are flat (like butteries) they are still delicious. Thanks for your great videos. From Sheila in Scotland! 😀
Glad you enjoyed them, Sheila, even though they were flat! 😍
Deilig med en over natten oppskrift. Jeg har vært for sliten til å bake i dag, så nå setter jeg dine og Berits gaffelboller. 🇳🇴❤️🇩🇰
Hope you enjoyed them! 👋🤩
I love your red dress!
I'll be mixing a batch of these for the third time this evening. It is such an easy and versatile recipe, and I always have what I need on hand to make it, thanks to keeping a canister of instant dried yeast in my freezer.
In one batch, I added dried cranberries and toasted pecans. In another batch, I put all kinds of seeds (sunflower, pepitas, sesame, etc) on top. Tonight's batch will probably be the original version.
By trial and error, I found that 475 degrees (F) worked best for my oven. The overnight countertop method came out better than the refrigerated method.
Also, the recipe is easily halved. They freeze quite well.
Thanks for a great recipe to keep in my repertoire!
So glad you're enjoying the recipe, Connie!
Diane: Will you do any videos on Flyladying your office and cleaning up the papers therein?
These look great, would be good cooked in Texas muffin pans - I think.
Hello Diane from Despina in Athens Greece!!, excellent videos!!! I bake a lot of buns with whole grain flower plus oats to control blood sugar and I usually bake traditional rolls with eggs and butter, but that is super easy. Will it work filled with custard cream??/ like the bus you make in the summer solstice??? Keep up the good work and have fun!!
Hello Despina! These are basic savoury rolls, not a richer bun (due to the lack of egg).
Hello Diane, I'm a young mom and teacher from Italy. I love your videos and I follow your advices which are always so helpful! I would like to know if you have any suggestions on the topic of home entertainment, meaning inviting guests for dinner... I love to go to other people's houses but it stresses me out to invite people at my home, probably without any good reason. ahaha! I would love to know your suggestions, thanks! (btw I studied as an Erasmus student in Edinburgh and I loved it there!!)
Edinburgh is a fantastic student town, glad you enjoyed it!
Thanks for another great video Diane, just wondered if you used an ice cream scoop when putting the rolls
On the baking tray to make them more uniform in size? Greetings from Bangor, N.I
Yes, I often use an icecream scoop when baking muffins/rolls - you can see me using one here in this breakfast muffins video from my recipes playlist! 🖐😊ruclips.net/video/hRsozpilMP8/видео.html
Good Morning Diane in Denmark , its the 24 August 2019 at 11:30am in Youngstown , Ohio USA
Good morning, Mary!
Wow thanks for the great recipe. It is still a little warm here to bake but soon it will be cooler. I make the danish quiche and it was such a hit I can't wait to make again. Do you think these would do well to mail to my daughter at university or do they need to be eaten right away.
Hi Liz! I wouldn't recommend mailing them but you could email your daughter the recipe! 😊
made up the dough. nite nite x
These look amazing, can’t wait to try this recipe as we’re always having the same things for breakfast! Just one question as I haven’t really baked bread or rolls before: I’ve seen ‘bread flour’ in the UK supermarkets - would this be better or can I just use ordinary ‘plain flour’? 🍞🥖🌻
Bread flour gives better results but use what you have (I use plain), absolutely no need to buy anything special 🖐🏼😃
Thank you 😊
It should be light and crispy
Mixed up a 1/2 batch to try in the AM 🤞💕
Brilliant - hope you enjoyed them, Tamara!
@@DianeinDenmark they didn’t rise well overnight but we’re still all gone after breakfast. Thinking my yeast may be old 🧐
Love the video!
I love your orange dress!!!!!! Orange is one one of my favorite colors and I adore orange and blue so that apron is perfect with that dress! You always have a very fun style.
Once it is not 100 F plus degrees I will make these with my kids!
Wondering what is the proper name of made with spoons, as you did, instead of the forks?
Gaffel = fork, ske = spoon
Diane in Denmark thank you! So it’s a Skeboller?
@@rhiannonsolorzano5020 skebolle (singular) skeboller (plural). But no-on would use that name. Danes know them as "brusebadsboller" (shower rolls - because you put them in the oven before you have your shower)
Yummy thank you . I’m so going to give them a go . Could it be made into a bigger roll ? To cut into slices ? Xx
Hi Rebecca! Yes, you can bake the mixture as a loaf (though it will be quite compact, the texture is similar to foccacia). You will obviously need to adjust the bake time depending on the size and shape of your tin.
Love it💕! Can I freeze them if we don’t use all of them..? Have a fantastic week🇸🇪
Yes, they freeze beautifully!
Diane in Denmark Thank you❤️!
Thanks Diane, it's been ages since I baked bread, but I'm so inspired I'm doing these tomorrow!! What do you typically eat them with for breakfast? Jam ? Eggs? I am a dab hand at muffins and pancakes but bread has been tricky as the thermostat in my oven isn't great, and when I try a loaf it burns on the outside and is raw inside. So rolls will probably cook perfectly, especially as the oven has to be so hot! Thanks a mill and have a lovely weekend, Niamh in Dublin xxx
We eat them with butter, jam and sliced Danbo cheese. Or slabs of thin chocolate, "pålægschokolade" 😊
@@DianeinDenmark wow, yum! Cheese and jam together? Sounds lovely, will give it a try, and wait til the kids are asleep before I break out the chocolate!😉😅
Looking forward to trying this recipe! Do you always wear an eye mask to bed? Is that because of the long light summers?
I sleep more soundly with a sleep mask. Personal preference 🖐🏼
Making these tonight along with pork chops and acorn squash! I’ll report back if they’re a success!😎
Let me know, Judy, and bon appétit!
They. Were. Amazing!!! The family (kids, grandkids) ate all 12 rolls! So easy to make and such a great addition to any meal.
Thank you Diane, as always!💕💖
Hi Diane!! Thank you so much for this recipe, I just baked 13 rolls and they were delicious!! So simple and tasty, and vegan :). I am hosting a harvest dinner tomorrow so the friends will try them as well.
Question for you: what is he best way to store them for a day or two if needed? Thanks!
Hi Jana! We store ours in a plastic bag in a cool place. But they are best eaten on the day. Usually we toast them after a couple of days. 😀🖐
Thanks much, Diane!!
have you ever tried an icecream scoop to make them...i use it all the time when i bake.
Yes! I use that for my "speedy" rolls. But my scoop isn't big enough for these ones 😁
These looks delicious!! Can't wait to make them. Confused on some measurements. Why r the oars in mils and not grams like the flour. 600 g of flour is 4 cups so would the oats be 2 cups?
Hi Tess! Did you see the recipe (pinned comment) because the cup measurement is there 👋 Reposting it here for you == BIRGITS GAFFELBOLLER // BIRGITS "FORK" ROLLS
= "BRUSEBADSBOLLER" // SHOWER ROLLS
4 cups (600-650g) of plain flour (you can add an extra half cup of flour if necessary)
1 and a quarter cups (300 mls) of rolled oats
2 teaspoons of salt
2 tablespoons of sugar
1 teaspoon of dried yeast
3 cups (700 mls) of cold water
Mix everything together in a large bowl. Cover with a clean tea towel or clingfilm and let sit overnight, or from morning to evening. At least 6 hours, preferably much longer. Use two spoons or forks to "drop" the dough on to a prepared baking sheet (I use parchment paper). Bake at 250c/500f for around 20 minutes until golden and baked through. Enjoy! Velbekomme!
@@DianeinDenmark thank you Diane. I'm still confused re: grams and mls for flour and oats. Both are dry so shouldn't they both be grams?
Right, off to buy flour and yeast lol
Is this in Bornholm?
Copenhagen
Hello bit late to the party what type of sugar would I use white or brown x
Any type of sugar will work, it's such a small amount.