Danish Breakfast with homebaked Fork Rols

1. Now stir with a fork - or what else you feel comfortable using - for a few minutes until you feel that the dough is even and a bit airy.
2. Important: It must not be too firm or dry, nor must it ”flatten out” when you let go of it.
3. Cover the bowl with a lid and leave it in the fridge for at least 8 hours.

The next day or 8 hours later:

1. Heat the oven to 225-250 degrees celsius, very hot.
2. On two greased oven-plates/-trays you place 20 - 24 rolls using two tablespoons that you dip in water.
3. You may choose to make only 10 - 12 big rolls and one loaf of bread in stead.
4. Do not forget to grease the form in case you use such a thing for your bread.
5. Perhaps you want to decorate your rolls with poppy seeds, corn flour or oatsmeal, or maybe herbs.
6. Now your bread is ready to go directly in the oven. No extra rising!
7. If you only want to bake one tray at a time, then leave the dough in the fridge while the first lot is baking.
8. Rolls usually need 20 minutes, loaves app. 35-40 minutes.
9. I recommend that you buy a bread/baking thermometer if you want to make bread often.
10. You do not need it it for the rolls only.
11. Bread is ready when it is 97 or 98 degrees celsius in the middle.
12. These buns or rolls are very well suited for freezing, in which case it is best to freeze them when they are a bit lukewarm.
13. To protect them from drying out, use two plastic bags (you can always re-use the outer one ;-).
14. Take the rolls directly from the freezer and place them in the preheated oven at 200’, and leave them there for 10 (max 12) minutes, and you have crisp & tasty bread quite as good as the freshbaked