Bread for Breakfast: Foolproof Overnight Rolls

foolproof rolls

Lately I have been eating bread mostly at breakfast time and I go really bread crazy if in the morning I don’t have any good bread in my pantry or freezer. Lucky me (and lucky you) lately I have been finding a lot of recipes for rolls or quick loaves that can give fresh bread for breakfast without a lot of effort and in a reasonable amount of time. So this is going to be the first of a series of breakfast bread recipes which I am going to test. And I am sure that I will develop myself a few recipes of this kind along the way.

The method I decided to try first has been developed by Martin Johansson, a Swedish home-baker who truly knows his stuff. This recipe uses just a pinch of yeast, no-knead and no folding, a super-hydrated dough (76% is the amount of water compared to the amount of flour), an overnight rest at room temperature, and no shaping, to give some spectacular breakfast rolls in the morning.

foolproof rolls

I adapted the original recipe, based on “strong” bread flour, adding some “weaker” all-purpose flour and a hint on whole wheat, just enough to give a beautiful rustic color to the crumb. And I actually managed to bake the first batch of these rolls (they are addictive) on the morning of a working day. This method is so simple that I consider it a perfect start for a person that has never baked bread before. To help in the process I have taken step-by-step pictures of the making.

You need:

  • 3g fresh yeast (1 g instant yeast, a pinch)
  • 300g water (1 1/5 c)
  • 200g bread flour (1 1/2 c)
  • 120g all-purpose flour (4/5 c)
  • 72g whole wheat flour (1/2 c)
  • 1 1/2 teaspoon marine salt

In a tall bowl, dissolve the yeast in the water (cold) and add the flours and the salt. Combine with a spoon or with your hands – you can scrape the dough off your hands with a spoon, no worries! It looks like a mess but it is OK.

foolproof rolls

Cover the bowl – I generally use a large plate – and let rest at room temperature all night.

foolproof rolls

The morning after the dough looks all bubbly and has much more than doubled its volume.

foolproof rolls
Transfer the dough on a heavily floured working surface and gently fold it on itself.

foolproof rolls

Fold by stretching the four corners of the dough and wrapping them on each other.

foolproof rolls

The “package” is ready.

foolproof rolls

Cover – I used the proofing bowl to create a vacuum – and let rest for 45 minutes.

foolproof rolls

Uncover the dough. You will see that it had spread quite a bit.

foolproof rolls

Flour the surface of the dough and cut into pieces using a dough scraper or a sharp chef knife.

foolproof rolls

Transfer the pieces of dough on parchment paper placed over a baking dish and put in the hot oven.

foolproof rolls

Bake at 250 degrees Celsius/482 degrees Fahrenheit for 15 minutes then reduce the temperature to 210 degrees Celsius/410 degrees Fahrenheit and bake for further 5 minutes.

foolproof rolls

The rolls fresh from the oven

foolproof rolls

foolproof rollsThese rolls had a lovely oven spring

foolproof rolls

foolproof rolls

…a thin and crunchy crust and a soft and airy crumb… everything you would ask from a breakfast roll

foolproof rolls

the day after I made them again using sourdough, but this is another story….

foolproof rolls

Foolproof Overnight Rolls

By author Martin Johansson adapted by Barbara

Ingredients

  • 3g fresh yeast (1 g instant yeast, a pinch)
  • 300g water (1 1/5 c)
  • 200g bread flour (1 1/2 c)
  • 120g all-purpose flour (4/5 c)
  • 72g whole wheat flour (1/2 c)
  • 1 1/2 teaspoon marine salt

Directions

The Night Before
1. In a tall bowl, dissolve the yeast in the water (cold) and add the flours and the salt. Combine with a spoon or with your hands - you can scrape the dough off your hands with a spoon, no worries!
2. Cover the bowl - I generally use a large plate - and let rest at room temperature all night.
In the Morning
3. Turn on the oven to 250 degrees Celsius/482 degrees Fahrenheit.
4. Transfer the dough on a heavily floured working surface and gently fold the dough on itself like a package.
5. Cover - I used the same bowl upside down to create a vacuum - and let rest for 45 minutes.
6. Uncover the dough. You will see that it had spread quite a bit. Flour the surface of the dough and cut into pieces using a dough scraper or with a sharp chef knife.
7. Transfer the pieces of dough on parchment paper placed over a baking dish and place in the hot oven.
8. Bake at 250 degrees Celsius/482 degrees Fahrenheit for 15 minutes then reduce the temperature to 210 degrees Celsius/410 degrees Fahrenheit and bake for further 5 minutes.

Note

If you own a baking stone: put it in the middle rack of the oven when turning it on, place the parchment paper with rolls on a baker's peel rather than on a baking dish and transfer the rolls with the parchment paper directly over the hot stone.

 

This recipe goes to Panissimo, a new biweekly bread collection hosted by Sandra from Indovina chi viene a cena? and I.

And I will also send the rolls to Susan for her incredible bread collection YeastSpotting.

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Comments

  1. Your rolls turned out beautiful. And, as I see, you used a bed of flour to handle the dough without sticking – the flour adhering only the surface, the same way I make my Pain a l’Ancienne, just overnight fermentation, no shaping, only cutting in slices. Easy and great taste.

    • hi Karen, thank you. I have tried once before to do some “no-shape” sourdough rolls which turned out really pretty. I liked here the idea of cutting just before baking, it prevents the roll dough to spread out. will have to try pain a l’ancienne soon! do you use Peter Reinhart’s method?

  2. Absolutely perfect, both crust and crumb!

  3. notedicioccolato says:

    Il tuo pane mi incanta sempre. Quella crosta scrocchia attraverso lo schermo :) Un bacione, buona giornata

  4. pane per colazione? bellissimo Barbara, ma non lo inseriamo in Panissimo?
    senti, ma come fai a farli venire così…. croccanti? si perchè a guardarli sembrano di un croccante micidiale! peccato non essere proprio…. vicine di casa.
    baci
    Sandra

  5. Your rolls look so good. Thanks so much for the recipe, I am absolutely going to try this!

  6. Those look fantastic! Definitely worth giving a try, although my breads never seem to turn out as well as I hope. But this one looks like one that even I could handle! Great looking pictures as well, it looks delicious!

  7. These are beautiful (ans so easy!) I never think to bake rolls, I always focus on larger loaves, but these look so wonderful – perfect for being smothered with jam or split and topped with a runny egg.

  8. These look absolutely delicious! If I only wanted to use AP and whole wheat flour, what ratios could I best use? I want to bake them for tomorrow morning!

    • Hi Jessie, thank you. Well, it depends on how “dense” do you want them. If you want to manatin the light texture of the crumb, I would recommend not using more than 20% whole-wheat (in the recipe I published the ratio was 18.5%). Would love to know how they turn out! ciao

  9. I am glad to have stumbled upon your blog. You have very innovative bakes here.

  10. This is how rolls should look! Delicious, gorgeous, perfect for any use throughout the day and a delicious early morning treat with some bacon and egg sandwiched between them (and maybe a bit of avocado and tomato…) you just made my day with this post. I love the look of these beautiful babies and if they are “foolproof” I hope that I am not the fool that proves you wrong! ;)

  11. I love Martins Overnight recipes! And your rolls looks very delicious! If you like yoghurt in your rolls, his sesame yoghurt rolls are worth a try, too!

    • it is very typical in Sweden to use the overnight method. I have a series of recipes like that that I want to try soon, a practical way to have fresh bread in the morning.

  12. Lovely rolls! I like the signs of oven spring. Working with wet dough offers rewards. Both crust and crumb look perfect.

  13. I love these Barbara!!! I am bake into baking bread. I am doing so many experiments with poolish and biga. Your polenta bread (pane cunzato) is my best bread so far (thank you for your recipe) and now I MUST try these rolls!! one question: do you score them before baking? Ciao

  14. We just had these rolls for breakfast – they are delicious; thank you for sharing.

  15. Perfetti quei panini! Magari stasera ci provo!

  16. Mi piacciono tantissimo questi panini, bravissima!

  17. I am not the most patient person and I don’t follow recipes to the letter. Needless to say I didn’t have all the various flours to make these rolls so I used cake flour.Oh my, my family and I were like vultures waiting for these to cool. I think they lasted 5 minutes. Thank you for a delicious easy recipe.

    • hi Susan, thank you so much for letting me know! I understand what you mean, I have been doing these rolls almost every morning as they are so good and easy disappear in a second. next time I want to see a picture of your bread!

  18. Look delicious!

  19. I feel like maybe this is a dumb question….but you don’t do a final proofing after shaping? Just rest, cut and put them in the oven?

  20. Thank you very much for this recipe! I’d made them yesterday morning and they turned out so beautiful, they disappeared right away. I had to prepare another batch to bake today. So yummy and easy!

    • Vannie, thank you so much for letting me know. Those are also among my favorite and are so incredibly easy to make! feel free to send me pictures of your baked beauties :)

  21. Barbara, I have just discovered your blog! Such a pleasure to read: your posts are full of love and care for real bread. Have just put the dough for these guys and baking them in the morning. So excited!

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