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Overnight Breakfast rolls
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4.88 from 8 votes

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.
Prep Time10 minutes
Cook Time20 minutes
Resting Time12 hours
Total Time12 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.