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 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 Time | 20 min |
| MW Convection Temp | 160 °C |
| Baking Time | 20 min |
| Demold Instructions | Immediately |
| Cooling Time | 1 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.
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 Sourdough Boule from A Day in the Life on the Farm
- Sausage Jalapeño Cheese Kolaches from Food Lust People Love
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 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.
Will 2/3 minutes of kneading be sufficient ? Does it require to pass window pane test?
This much kneading is sufficient.
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?
Absolutely, just add 1 egg to the recipe.
If we use instant yeast will it be same proportion or more.
Yes, Mary.
Thanks
Sonia
Hello Soniya
Can we use gas oven to make bread?
I always bake cakes in Gas Oven but not sure about bread 🍞
Hello Raji,
You can certainly try.
Happy Baking!
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
Hello Rekha,
Bake is at medium to low flame.
Happy Baking!
Hi Sonia,
Is there an alternate to milk powder?
Thanks
Hi Vianka,
You may like to skip it.
Thankyou!
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
Hello Aarti,
Please read the recipe as I have explained the reason in the recipe.
Happy Baking!
Hello sonia mam, how many rolls it would make..like in the picture it will make 4 ?
Hello Sweta,
Please check the number of servings on the recipe card.
After I joint your group made rolls & Bread is very easy. My staff always ask me the Receipe.
Thanks 4 Ur services Mam.
I love all your recipes sonia ❤️ going to try soon and eagerly waiting to learn from you.
I love all your recipes ❤️ going to try soon and eagerly waiting to learn from you.
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
Sridevi,
You can not bake in Microwave. Either you need convection or oven.
Happy Baking!
Sonia
Hi ma’am can we do this method of overnight 2nd proving of dough in refrigerator for all breads?
Yes, Archana.
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?
If using fresh yeast then use double the quantity.
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.
Flour to flour, water amount vary.
Hi Sonia
Would like to know if there is any alternate to dry/instant yeast?
Well you can use instant yeast or fresh yeast as well depending upon the availability.
Is me instant dry yeast kitna dalna hai?
Hello Darshana,
The amount is already given in the recipe notes.
Do I need to dissolve yeast in the whole amount of milk ? Or just take little milk from 260 ml.
Just use a portion of mentioned amount of milk to dissolve yeast.
What portion of milk is required to dissolve yeast for this receipe
Take half of the mentioned amount.
Happy Baking!
Sonia
Can i make one loaf also rather than making four?
Yes you can try.
Little confused…do I need to bring the rolls to room temperature before baking?
Hi Ann,
No need to thaw the shaped rolls. Just 10 min resting outside the refrigerator is more than sufficient.
Happy Baking
Sonia
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?
Dipti,
For breads, always use both the coils ( top and bottom).
Happy Baking!
Sonia
Looks delicious..i will make very soon..
Sure Tejaswini. And do let me know how was it.
Happy Baking!
Sonia
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 😊
Hello Mahe,
Thanks for liking the recipe. Yes, you can use instant yeast instead of active dry yeast. The quantity will remain the same.
Cheers!
Sonia
Thks Sonia ! Will try and let u know😊 😊for activating the yeast can I just add about 50 ml milk ?
Yes Mahe, just dissolve yeast in little bit milk/water.
Happy Baking!
Sonia
I love the way you form the rolls, Sonia, like each is a little loaf. Gorgeous!
Hi Stacy,
Thank you so much for liking it. You are so kind.
Happy Baking!
Sonia
Love the aroma of freshly baked breads. It’s tempting. Will try these rolls.
Thank you Jyothi. Do share the picture of your bake with me whenever you try.
Happy Baking!
They look wonderfully soft, and such gorgeous color on the crust, wow!
Hi Kelly,
Thank you so much for all the appreciation. These were actually very light and soft.
Happy Baking!
Sonia
I love those mini little loaves. How wonderful would these be on a breakfast buffet with some homemade holiday jam?
Absolutely Wendy. My family love to have these rolls with Jam and butter for Breakfast. This is our favorite weekend breakfast.
Hi Sonia,
I absolutely loved your recipe. I’m definitely going to try this one.
Can you please guide since we are not using nay preservatives… Would this bread remian fresh for 2 days?
Hi Seema,
Yes the bread will remain good for 3 days. And for longer shelf life, please store it in refrigerator.
Happy Baking!
Sonia
Thank you so much ma’am i will definitely try this ans will post beautiful picture
Looks awesome. Will definitely try
Thank you Sajitha. Do share the picture with me on Instagram by tagging me @bakewithsonia . I would love to see that.
Happy Baking!
Amazing recpie going to try soon
Thank you Shilpi