I’ve made a video about a tiger bread loaf already and that bread was great with its light interior and crispy crust. It is an extremely simple recipe both in the ingredients and preparation. But as you may already know I’ve been simplifying my old recipes even further lately.

So, here is a no-knead cold proofed tiger bread roll which is prepared on the day before baking and left to proof in the fridge ready to be baked in the morning, and used to make super tasty breakfast sandwiches. It takes less hands-on time than the original recipe and it results in superior flavour thanks to long cold fermentation.

These rolls are pretty soft already, but if you know the scalding method then you already know that they could be even softer. I would say if you were going to eat the rolls soon after baking like I did for my breakfast, then don’t bother with scalding. But if you want to maximize the softness and make them stay softer for longer, then you can certainly scald 20% of the flour.

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