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December 10, 2019

These Overnight Breakfast rolls are so easy to make that once you try this recipe, you will love it. The best part about this recipe is that these can be prepared ahead of time and refrigerated until you are ready to bake. Convenient, isn’t it? A simple recipe for make-ahead breakfast for a crowd, when need be.

Unlike regular sandwich bread, these are more soft and sweeter in taste. That is why overnight breakfast rolls are best with any fresh fruit jam or butter. I prefer to bake these delicious overnight breakfast rolls for my lazy weekend mornings.

Breakfast roll with jam

If you have seen my earlier recipes or follow my blog then you might have seen Savoury Breakfast Roll recipe. That is another option for my weekend breakfasts. Looking at this recipe if you are thinking these overnight homemade breakfast rolls are just like Ladi pav but shaped differently then No, these are not.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

These rolls are softer, sweeter, buttery and enriched. For this recipe, I have used milk to knead the dough that makes these rolls softer. The less amount of yeast helps to avoid the chances of over-proofing when the dough is resting in the refrigerator overnight.

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Quick Notes

Tin Size9x4x4
Oven Temp180 °C
Baking Time20 min
MW Convection Temp160 °C
Baking Time20 min
Demold InstructionsImmediately
Cooling Time1 hr

Overnight Breakfast Rolls Recipe

In a jar take lukewarm milk. Add sugar and yeast to it. Stir it and let the solution rest until yeast froths.

In a large kneading bowl, take flour, milk powder and salt. Add activated yeast solution and start kneading the dough. The dough is going to be sticky and you will be tempted to add more dry flour. Don’t Do That.

To keep the bread soft and moist we need sticky dough only.

Overnight Breakfast rolls ingredients

While kneading, add butter at room temperature.

Knead the dough for 2-3 minutes or until its smooth. Now keep the kneaded dough into a greased mixing bowl and cover it with a clean kitchen towel.

Keep the bowl at any warm and dry pace until dough becomes double in volume.

Dough for Overnight Breakfast rolls

For me, it took about 50 minutes for the dough to double. This process of fermenting the dough is known as Proofing. Once dough doubles, punch it to release the air and divide it into four equal portions.

Using a rolling pin roll each portion into an oval shape sheet with ½ inch thickness. Fold the lengthwise edges towards the center and then start rolling it into a tight log (as shown in picture). Similarly, shape rest all.

Shaping of Breakfast rolls

Place all the shaped dough portions into 9x4x4 inches loaf tin and cover with cling wrap. Keep the tin in the refrigerator overnight or for a minimum of 12 hrs.

This slow proofing will help to enhance the flavor of the bread without making it over-proof.

I always prefer to keep my dough overnight in the refrigerator. And the next day in the morning all I need to take it out, rest it on the counter for 10 minutes and then bake.

Overnight Breakfast roll dough for resting

Next day morning, take the tin out. Brush the bread with milk and bake it in a pre-heated oven at 180 °C for 20 minutes.

After 20 minutes, take the baked rolls out from the oven and demould immediately. Brush them with butter. This will help to soften the crust and also add the glaze. Let them rest on a cooling rack for at least 1 hr.

Baked Overnight Breakfast rolls

Our overnight Breakfast rolls are ready to serve. Just slice and serve with your favorite jam or butter. Don’t miss to try this super easy and delicious rolls recipe.

Overnight breakfast rolls with Jam

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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

Overnight Breakfast Rolls #BreadBakers

Super easy and delicious overnight breakfast roll recipe that you will bake again and again. These overnight breakfast rolls will make an awesome breakfast for your lazy weekends.

Overnight Breakfast rolls
4.88 from 8 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 12 hours
Total Time: 12 hours 30 minutes
Course: Breakfast, Main Course
Cuisine: Baked
Servings: 6 people

Equipment

  • Loaf Tin 9x4x4

Ingredients

Instructions

  • In a jar take lukewarm milk. Add sugar and yeast to it. Stir it and let the solution rest until yeast froths.
  • In a large kneading bowl, take flour, milk powder and salt. Add activated yeast solution and start kneading the dough.
  • While kneading, add butter on room temperature. Knead the dough for 2-3 minutes or until its smooth.
  • Keep the kneaded dough into a greased bowl and cover it.
  • Keep the bowl at any warm and dry pace until dough becomes double in volume.
  • Once dough doubles, punch it to release the air and divide it into four equal portions.
  • Using a rolling pin roll each portion into an oval shape sheet with ½ inch thickness.
  • Then start rolling it into a tight log as shown in the picture.
  • Place all the shaped dough portions into 9x4x4 inches loaf tin and cover with cling wrap.
  • Keep the tin in the refrigerator overnight or for a minimum of 12 hrs.
  • Next day morning, take the tin out. Brush the bread with milk and bake it in a preheated oven at 180 °C for 20 minutes.
  • After 20 minutes, take the baked rolls out from the oven and demould immediately. Apply butter and Let them rest on a cooling rack for at least 1 hr.

Notes

  1. This is a tried and tested recipe. In case you want to change any ingredient, then the final outcome will also change.
  2. Overnight refrigeration helps to enhance the flavor.
  3. Every oven behaves differently and you are the best judge for your oven. So baking time can vary depending upon your oven size and model.
  4. In case your bread is browning fast while baking, cover the tin with an aluminium foil and continue to bake.
  5. Proofing time depends upon weather conditions. Warmer the weather, shorter the time will be.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia
About the Author Sonia Gupta

Founder of AnyBodyCanBake, Noted Entrepreneur, Celebrated Baker, Certified Baking Instructor, and Accomplished Food Blogger.

  • Hi Sonia,

    I would like to try your recipe but I don’t have milk powder 🙁
    Is there any alternate to milk powder? Can I use an egg instead?

  • 5 stars
    Hello Soniya
    Can we use gas oven to make bread?
    I always bake cakes in Gas Oven but not sure about bread 🍞

  • Hi Sonia, I do not have a loaf pan so can these be made into individual buns? How would the temperature and timing change in that case? Thank you

    • Hi Elza,
      You can shape these as you want. The temperature will remain the same and time will vary depending upon the portion size.
      Happy Baking!

  • Dear Sonia,
    Would small rolls be possible, since I do not have a loaf pan? If yes, how many portions, also temp and time variations? Thank you! Have you made a ragi bread ?

    • Hi Elza,
      You can shape these as you want. The temperature will remain the same and time will vary depending upon the portion size.
      Happy Baking!

  • Hello sonia ma’am can we bake it on a gas stove and if yes then at what flame and for what time

  • Hi Sonia,
    I’m little curious to know that why we need to keep the dough in refrigerator for proofing, because for proofing it need a warm temperature to get double in size. Please guide

  • After I joint your group made rolls & Bread is very easy. My staff always ask me the Receipe.
    Thanks 4 Ur services Mam.

  • Thanks sonia will definitely try this recepi looks interesting once I get yeast. N I want to learn ladi pav that we get in mumbai as my son love it with bhaji n we don’t get here in Lucknow

  • Hi mam,
    I tried the overnight breakfast rolls. Measurements were taken exactly. But it turned out hard. The flour rose very well. I baked in microwave. Please clarify

  • Hi Sonia, can we use fresh yeast in the same qty instead of dry yeast in any recipe? Or is there any conversion if using fresh instead of dry yeast?

  • 4 stars
    I made this using the recipe to the T. However, it took me 108 ml of extra water to reach desired consistency of dough. Baking time was 35 min. Turned out awesome. My first ever near perfect loaf.

  • 5 stars
    Really. Love your recipe… I am going to try this… Is the Otg right setting… Do u use middle rack with bottom rod on or both rod?

  • Always tempted to bake breads ever since I joined ur group but never shown the courage to try a recipe other than garlic bread but this seems to be easy and tempting one and really want to try this today but the main problem is I don’t have a loaf tin ,can I try this in cake tin??

    • Hi Mona,

      I feel people still find bread baking challenging though it is not. And that is why I keep sharing easy bread recipes on my blog so that people can try.

      Yes, you can use any cake tin as well to bake this bread. But use the appropriate size according to the dough portion.

      Happy Baking!
      Sonia

  • This bread looks fantastic Sonia ! I would like to know if I can use instant yeast instead of active dry yeast ? Pls mention the quantity 😊

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