Enjoying freshly baked rolls on a Sunday morning. In the warm sunshine on the balcony. With tasty mamalade (= marmalade made by moms). And a cup of coffee.
Perfect picture, right? Shame, that we don’t have a good baker near us. And shame, that normal roll recipes need quite a long time for the yeast dough to rise. But who wants to get up early just to wait hours until the rolls have doubled in size? Not me.
My solution: overnight rolls. A recipe one can prepare the evening before. That can rise beautifully in fridge overnight. And only needs to be baked fresh in the morning. Perfect for my Sunday breakfast picture.
Recipe – overnight rolls
Amount: 8 rolls
Prep time: 30 minutes preparation, rise overnight, 30 minutes baking time
400 g flour (one can also use a mixture of flours, i.e. 100 g rye flour and 300 g spelt flour)
1,5 Tsp salt
250 ml lukewarm water
1 Tsp honey or agave nectar
1 Tbsp olive oil
10 g dried yeast (or 20 g fresh yeast)
if desired: sesame/poppy/sunflower seeds
The evening before:
Mix 400 g flour with 1,5 Tsp salt in a bowl.
Form a well in the middle. In this well add 250 ml lukewarm water, 1 tsp honey/agave nectar and 1 Tbsp olive oil. Stir the liquids a bit together carefully with a fork, without incorporating a lot of flour.
Now add 10 g dried yeast (or 20 g fresh yeast) in the liquid. Start staring together again, now incorporating slowly more and more flour.
Once there forms a somwhat thicker dough in the middle of the bowl, but still some flour is not incorporated, let your kitchen machine knead the dough for 5 minutes or go for it with your hands until a elastic dough forms.
Now immediately form the rolls: separate the dough using a kitchen scale into 8 portions. Form a little ball out of each portion, by taking the dough between your hands and pulling the edges down slightly. Pinch the edges together at the bottom. Be careful as to knot rip the top part.
Now place the roll (of course with the pinched edges down) into a round, greased cake pan or casserole dish. Cover with foil and let them rise in the fridge overnight.
In the morning:
Take the rolls out of the fridge and spray them with water. If you want, now add sesame/poppy/sunflower seeds to them.
Place the rolls in the cold oven and set it to 355° F (180° C, upper and lower heat) for 10 minutes.
After the 10 minutes, set the oven to 390° F (200° C, upper and lower heat) and finish baking the rolls for another 20 minuets.
Keep aprox. 2 days.