Today I will show you another bread roll recipe, today we’re baking delicious wheat rolls that are great for a weekend breakfast. Super easy to prepare (without kneading) & freshly baked the next day. Have fun baking!
Cooked/Baked today: Baking “Overnight” Bread Rolls (No Kneading)
Difficulty: Easy – Medium
Preparation Time: 24 hours (incl. resting time)
Category: Baking Recipes, Bread & Rolls Recipes, Recipes with Yeast Dough
Our Recipe rating:
Ingredients for 8 – 10 bread rolls:
- 500 grams wheat flour (type 550)
- 350 milliliters water
- ¼ cube fresh yeast (about 10 grams)
- 1 teaspoon salt
- 1 teaspoon sugar
- Additional flour for countertop
Required kitchen gadgets, helper & preparations:
- Mixing bowl
- Baking sheet + baking paper
- Knife or dough card
…for “overnight” bread rolls:
The day before, put 10 grams of yeast, 1 teaspoon of sugar & 350 milliliters of water in a mixing bowl & stir with a whisk until the sugar & yeast have completely dissolved. Then add 1 teaspoon of salt & 500 grams of wheat flour to the mixing bowl & stir everything with a spoon until all ingredients are relatively evenly distributed & you got a sticky dough.
Cover the dough with a lid or plate & store in the fridge overnight. The next morning, take the dough out of the refrigerator, place on a well-floured work surface, also flour a little from above & then carefully flatten about 3 – 4 centimeters thick with your hands.
Then divide the dough with a knife or a dough card into 8 – 10 pieces of roughly the same size & place all pieces of dough on a baking sheet lined with baking paper.
Push the baking sheet into the oven (the oven does not have to be preheated) & bake at 250°C (top/bottom heat) for 22 – 25 minutes until golden brown and crispy. Have fun baking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):