Instant breakfast rolls

Well, not entirely instant, but as the dough is proved overnight in the fridge and minimum kneading is involved, it is possible to have delicious bread in the space of about 30 minutes in the morning. And is there anything better than the smell of fresh bread?! (Possibly the smell of a chocolate cake baking! 😉 )

Overnight breakfast rolls

I discovered yesterday evening that we were running very low on bread and as it was getting too late to start baking traditional bread for the kids lunch boxes at the time, I decided to try to bake an ‘overnight bread’ instead. After some googling I decided to (loosely) follow a recipe by bread-blogging veteran Pain de Martin, a Swedish blogger (don’t be fooled by the French name) who has published three bread books. He calls this ‘a bread anyone can make’ and it certainly is. The ingredients are stirred together then left to prove in the fridge overnight. Then, in the morning, it is quickly shaped and allowed to rise a little bit more while waiting for the oven to heat up before baking them.

Longer proving times generally improves the taste of the bread, and this bread is truly delicious, so go on – give it a go!

Overnight bread

Overnight breakfast rolls

400 ml water (room temperatured)
1 tsp fast action dry yeast
450 ml strong bread flour
300 ml rye flour
1 tsp salt
1 tbsp golden syrup or honey

1) In the evening, mix all the ingredients into a sticky dough
2) Place the dough in a bowl and cover with cling film. Place in the fridge.
3) In the morning, put the dough on a well floured board, stretch it out to about 10×40 cm rectangle. Fold the dough in half lengthwise, to about 5×40 cm,  then cut it into small squares, about 5×5 cm
4) Place on a baking tray and leave to rise while the oven heats up. Turn the oven on to 275C (or as hot as it gets)
5) Bake for 10-15 minutes

Overnight breakfast roll

Adapted from Pain the Martin’s Easiest Breakfast Rolls (Note – the recipe is in Swedish)


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