Overnight Yeast Rolls

Name: Overnight Yeast Rolls
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 12 -14 rolls
Ingredients: 400 g/ 14.1 oz/ 3 ⅓ cups all-purpose flour; 100 g/ 3.5 oz/ ¾ cup whole wheat flour; 350 ml/ 11.8 fl.oz/ 1 ⅔ cups lukewarm water; 25 g/ 0.9 oz fresh yeast or 2 ½ teaspoons active dry yeast; 1 teaspoon fine sea salt

User Reviews

5.0

9 reviews

Excellent

Prep Time
12 mins
Cook Time
12 mins
Total Time
32 mins
Servings
12 -14 rolls
Calories
134 kcal
Course
Bread
Cuisine
German

Overnight Yeast Rolls

Freya Patterson

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Very easy and quick to make overnight, refrigerator rolls. Fluffy and crusty yeast rolls that your family will love.

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Ingredients

Servings

400 g/ 14.1 oz/ 3 ⅓ cups all-purpose flour See note + more for sprinkling
100 g/ 3.5 oz/ ¾ cup whole wheat flour
350 ml/ 11.8 fl.oz/ 1 ⅔ cups lukewarm water
25 g/ 0.9 oz fresh yeast or 2 ½ teaspoons active dry yeast
1 teaspoon fine sea salt

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Instructions

Start in the evening, 12 hours before you want to bake the yeast rolls.
Dissolve the fresh yeast into the lukewarm water.
Place all the ingredients in the kitchen machine and knead for about 2-3 minutes.
Place the dough in a bowl and cover well. If the bowl doesn't have a lid, cover it well with cling film.
Place the bowl in the refrigerator and leave it there until the next morning, for about 12 hours.
The next morning preheat the oven to 220 degrees Celsius/ 430 degrees Fahrenheit. Line a baking tray with parchment paper.
Generously sprinkle the dough in the bowl with flour. Break large clumps of dough, about 12-14, directly out of the bowl and place them on the prepared baking tray.
Place the tray in a warm spot and let the rolls rest for about 15 minutes.
Bake for 20 to 25 minutes, until golden brown. Enjoy warm or cold.