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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

[gmc_recipe 4211]

 

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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Barbara Elisi

Hi there! I am the "soul" behind Bread & Companatico. My main interest is the preservation of bread tradition and craft, with an eye to health. I hope you are having a good time reading this blog, and please don't be shy to connect with me through comments or emails and do keep on bread-ing! :)
37 replies
  1. Karin Anderson
    Karin Anderson says:

    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.

    Reply
    • Barbara
      Barbara says:

      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?

      Reply
  2. notedicioccolato
    notedicioccolato says:

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

    Reply
  3. sandra
    sandra says:

    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

    Reply
  4. Jeff
    Jeff says:

    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!

    Reply
  5. Korena in the Kitchen
    Korena in the Kitchen says:

    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.

    Reply
  6. Jessie
    Jessie says:

    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!

    Reply
    • Barbara
      Barbara says:

      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

      Reply
  7. narf77
    narf77 says:

    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! 😉

    Reply
  8. Stefanie
    Stefanie says:

    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!

    Reply
    • Barbara
      Barbara says:

      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.

      Reply
  9. Rita cooks Italian (@ritacooksitalia)
    Rita cooks Italian (@ritacooksitalia) says:

    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

    Reply
  10. Susan
    Susan says:

    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.

    Reply
    • Barbara
      Barbara says:

      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!

      Reply
  11. Sondra
    Sondra says:

    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?

    Reply
  12. Vannie
    Vannie says:

    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!

    Reply
    • Barbara
      Barbara says:

      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 :)

      Reply
  13. Linda
    Linda says:

    hi Barbara,
    A friend swears by your recipe after having tried so many, and I am very keen to try it myself – looks amazing!! Just wondering if you have a recipe or tips on how to do similar but with sourdough? thanks so much..

    Reply
  14. BJ
    BJ says:

    I did not get a soft airy crumb. Ideas? Maybe my kitchen wasn’t warm enough overnight? I added a little water because it was so dry in the mixing step..

    Reply
    • Barbara Elisi
      Barbara Elisi says:

      the % of water changes according to the type of flour. look at the pictures of my dough and try add as much water your flours need to reach that same hydration.
      also, the temperature is very relevant, as you suspected.
      if your kitchen is colder than mine (mine is 22 degrees C), simply leave the dough ferment for longer. or add more starter, to speed up fermentation. also, how’s your starter doing?

      Reply

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