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.
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.
|Recommended Recipe: Pita Bread at home with whole wheat
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Quick Notes
| Tin Size | 9x4x4 |
| Oven Temp | 180 °C |
| Baking Time | 20 min |
| MW Convection Temp | 160 °C |
| Baking Time | 20 min |
| Demold Instructions | Immediately |
| Cooling Time | 1 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.
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.
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.
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.
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.
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.
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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.
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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.
Equipment
- Loaf Tin 9x4x4
Ingredients
- 400 gm All-Purpose Flour
- 1/2 tsp Active Dry Yeast
- 30 gm Sugar
- 20 gm Milk Powder
- 1 tsp Salt
- 260 ml Milk
- 30 gm Butter Salted
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
- This is a tried and tested recipe. In case you want to change any ingredient, then the final outcome will also change.
- Overnight refrigeration helps to enhance the flavor.
- 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.
- In case your bread is browning fast while baking, cover the tin with an aluminium foil and continue to bake.
- Proofing time depends upon weather conditions. Warmer the weather, shorter the time will be.
