limited ingredients

These Easy Overnight Dinner Rolls are soft, light, buttery, and SO delicious. Serve warm from the oven with a generous amount of butter and a sprinkle of flaky salt on top. 

Easy Overnight Dinner Rolls

bread flour

sugar

g yeast

g salt

185-210 g whole milk

70 g eggs (1 egg + 1 egg yolk)

butter

flaky salt

Add all ingredients, except butter, to the bowl of your stand mixer fitted with a dough hook. Start with the minimum amount of milk, and add more if needed. Knead for 10-15 minutes until the dough starts to pull away from the sides of the bowl.

Add the softened butter in cubes, one cube at a time. Continue kneading at medium speed for 10-15 minutes until your dough passes the window-pane test.

Gently shape the dough into a round, and place it in a lightly oiled baking bowl.

Transfer the dough to the fridge for 10-18 hours or overnight.

Day 1

After 10-18 hours: remove the dough from the fridge and dump it onto a lightly floured work surface. Divide it into either 12x60 grams or 9x80 grams rolls. Use a scale for accuracy.

Shape each dough piece into seamless rounds and place in a greased/lined 9x9 baking tray. Cover and proof in a warm spot (ideally at 78°F/26°C) for around two hours, or until the dinner rolls have doubled in size and look nice and puffy.

Preheat your oven to 355°F/180°C. Bake for 15-20 minutes, until nice and golden on top.

Brush with melted butter and add a sprinkle of flaky salt immediately as they come out of the oven. Serve warm.

Day 2

This seeded sourdough sandwich bread is soft, flavorful, and easy to make! It is enriched with maple syrup and butter, which creates incredible flavor and texture. The seeds on the outside of the bread add a nice crunch and nutty flavor to each bite. A fantastic sandwich bread that also freezes really well!

Seeded Sourdough Sandwich Bread

sourdough starter

water (at 77°F/25°C)

100 g whole wheat flour

140 g levain

maple syrup

g butter

mixed seeds, e.g., sesame, pumpkin, chia, poppy, sunflower seeds

Gather all your ingredients and add them to a bowl. Use a rubber spatula and mix until just combined. Cover the bowl and let it rise overnight (8-10 hours) until it has doubled/tripled in size.

Overnight Sourdough Levain

Next morning, to the bowl of your stand mixer fitted with a dough hook, add water and levain, and quickly stir to combine.

Add the flours and mix to a shaggy dough. This should not take longer than a couple of minutes. Cover the bowl and let the dough rest/autolyse for an hour.

After the autolyse, add salt and maple syrup to the dough and knead on low speed for 5 minutes.

While the mixer is still on, add cubed, softened butter, one cube at a time. Once you have added all the butter, make sure to scrape down the sides of your bowl. Continue mixing for another 10 minutes on low-medium speed.

Transfer the dough to a large, clean baking bowl.

Let the dough bulk ferment (rise) for 3 hours at 78°F/26°C. Perform the first coil fold after 60 minutes and then the second after 120 minutes.

Main Dough

After 3 hours, the dough should have risen slightly and jiggle when you shake the bowl.

Spray a little water on your work surface, hands, and dough knife with a spray bottle. Then, dump the dough out onto the work surface and divide it into two equal pieces (you can use a scale if you&#39;d like.)

Working with one piece at a time: With the bench knife in your dominant hand, guide the dough in circles across your work surface while tucking the dough under itself with your other hand. Keep the blade at a 45-degree angle. Repeat this motion until the dough has formed a loosely shaped round with a smooth surface.

Next, allow the dough to bench rest for 15 minutes.

Pre-shape

While the dough is resting, line or grease two 9-inch bread pans. Add your mixed seeds to a large dish to roll the shaped bread in later on.

Flour your work surface. Grab one of the dough balls and flip it around so that the seam-side is up.

Flour the top of the dough. Use your hands to degas and stretch the dough into somewhat of a square (around 9 inches wide).

Roll the dough up like a roulade as tightly as you can, starting from the side furthest away from you. Tuck in the sides to even out the shape.

Spray the surface of the dough with a bit of water to make the seeds stick. Lift the dough using both hands, and roll it in your seed mix.

Next, place the seeded dough in your prepared bread pan, seam-side down. Repeat the process on the other dough.

Cover and proof at around 78°F/26°C for 4-6 hours or until the dough reaches the rim of the pan.

Shape

Preheat your oven to 430°F/220°C.

Use a bread lame or razor blade to score the surface of the bread. Bake for 20 minutes, then turn down the heat to 390°F/200°C and bake for another 20-25 minutes. Cover with aluminum foil if it browns too quickly.

Take the bread out of the oven and let them cool for 10 minutes in the pans. Then, take it out of the tin and wrap it in a kitchen towel to cool overnight. The towel creates an environment that makes the bread super soft. Slice and enjoy the following day.

Bake

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Easy Overnight Dinner Rolls

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