The reason these are called stress free buns is that you make the dough the day before and leave it to cool overnight – then grab it when you want it, shape your rolls and place them in a cold oven, turn it on and cook for 35 minutes - the result being amazing! While they are cooking you can go for a short run, take a shower or bath, play with the children, read the paper…what ever you fancy! And when your timer goes off, breakfast is served – stress free! Combine with a big mug of coffee, some orange juice, slice of cheese with a dollop of strawberry compote…heaven!!!!
As with all my rye recipes they are jam-packed with goodness! The seeds and carrot only add to it – and the children absolutely adore them.
I like to make the dough on a Friday afternoon – sometimes a double portion – then Saturday and Sunday breakfast becomes a treat and a really lovely time where we can sit together as a family and enjoy. There is nothing like a freshly baked roll in the morning.
This recipe is a mix of my Dad’s and my Mum’s – thank you both!300ml (ish) luke warm water 15g fresh yeast or 1.5 tsp dry yeast Drizzle of honey 250g rye flour 150g plain flour 1.5 carrots – grated Handful sunflower seeds or more Salt 1 tbsp olive oil
- Pour luke warm water into a big bowl and dissolve the yeast – fresh or dry – in it with a wooden spoon
- Drizzle honey in and stir
- Add the flour – both types – stir to combine. What you want is a dough that is sticky but not runny. It should make your hands messy…but not too wet. You definitely do not want it too dry. So add the flour slowly and stir as you go.
- Throw in the grated carrot and seeds, season with salt and add a bit of olive oil – about 1 tbsp
- Put a lid or tea towel over the bowl and leave in a cool place. If you have a larder, great, if not the fridge is good. Walk away!
- The day after, the dough will have risen and be spongy, it may also smell slightly sour and yeasty. That is fine! It will not have risen a lot as the rye flour is heavy.
- Shape small dough balls with your hands and place the rolls on a lined baking tray – as mentioned earlier the dough will be sticky. Rolling each bun in a little flour will make it easier and neater – for a more rustic appearance, see note further down!
- Pop in a cold oven, turn it to 225C and bake for 30-35 minutes
- Let cool for about 10 minutes before eating
If you are lazy, or do not want to get your hands sticky, you can simply drop the batter onto the baking tray with a wooden spoon - this will give you a more rustic looking bun and it does not affect the flavour at all!