Overnight Breakfast Rolls #BreadBakers

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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 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.

Quick Notes

Tin Size 9x4x4
Oven Temp 180 °C
Baking Time20 min
MW Convection Temp160 °C
Baking Time20 min
Demold Instructions Immediately
Cooling Time1 hr

Overnight Breakfast Roll 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 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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Overnight Breakfast rolls
4.8 from 5 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

  • 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

  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

Resources for Home Makers and Home Bakers:

38 COMMENTS

38 COMMENTS

  1. 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?

  2. 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.

  3. 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?

  4. 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

  5. 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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Sonia Gupta

Baking Instructor & Food Blogger

I am an award-winning baking instructor and my baking courses are recognized by all baking enthusiastic. I am a Baking Instructor, Blogger, YouTuber, Author, a Social Media Influencer. Holding my forte as one of the top baking instructors when it comes to whole wheat baking, I have gained mastery in eggless and healthy baking. I have trained more than 2000 people in the last 3 years and continues to satisfy my desire to transform "HomeMakers into HomeBakers".

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