Overnight Dinner Rolls Recipe
Imagine waking up to the smell of freshly baked dinner rolls, warm and golden, ready to be devoured. This recipe for Overnight Dinner Rolls is a game-changer for those who love the taste of homemade bread but don’t want to spend all day in the kitchen. By preparing the dough the night before, you can enjoy the convenience of fresh rolls with minimal effort in the morning. The slow rise in the refrigerator gives these rolls an exceptional flavor and texture, making them perfect for any meal.
Ingredients
For this delightful recipe, you will need a few simple ingredients. The dough requires 370 grams of bread flour, 185-210 grams of whole milk, 70 grams of eggs (one whole egg and one yolk), 20 grams of sugar, 8 grams of instant dry yeast, 8 grams of salt, and 65 grams of softened unsalted butter. For the toppings, you’ll need melted butter and flaky salt. If you prefer, you can substitute whole milk with any milk of your choice, or even a non-dairy alternative. The bread flour can be replaced with all-purpose flour, though it may affect the texture slightly.
Step-by-Step Instructions
Day 1: Preparing the Dough
Start by mixing the dry ingredients in the bowl of your stand mixer fitted with a dough hook. Combine the bread flour, sugar, yeast, and salt. In a separate bowl, whisk together the eggs and the initial amount of milk. Add this mixture to the dry ingredients and start mixing on low speed. Gradually add more milk if needed, until the dough begins to come together and pulls away from the sides of the bowl, which should take about 10-15 minutes.
Next, add the softened butter a few cubes at a time. Continue kneading the dough on medium speed, ensuring each cube of butter is fully incorporated before adding the next. This process should take another 10-15 minutes. You’ll know the dough is ready when it passes the window-pane test, meaning you can stretch a small piece of dough thin enough to see light through it without it tearing.
Once the dough is properly kneaded, shape it into a smooth ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel and place it in the refrigerator to chill for 10-18 hours, or overnight. This slow fermentation process enhances the flavor and texture of the rolls.
Day 2: Shaping and Baking the Rolls
After the dough has chilled overnight, remove it from the refrigerator and turn it out onto a lightly floured surface. Divide the dough into equal portions, either 12 pieces of 60 grams each or 9 pieces of 80 grams each, using a kitchen scale for accuracy. Shape each piece into a smooth, seamless ball.
Arrange the dough balls in a greased or parchment-lined 9×9 inch baking pan. Cover the pan with a kitchen towel and let the dough rise in a warm area (around 78°F/26°C) for about two hours, or until the rolls have doubled in size and appear puffy.
Preheat your oven to 355°F (180°C). Once the rolls have risen, bake them in the preheated oven for 15-20 minutes, or until the tops are a beautiful golden brown. As soon as the rolls come out of the oven, brush them with melted butter and sprinkle with flaky salt. Serve the rolls warm for the best experience.
Recipe Tips & Frequently Asked Questions
1. Ensuring proper kneading and the window-pane test is crucial for the dough’s texture.
2. When refrigerating the dough overnight, make sure it is covered to prevent it from drying out.
3. If your kitchen is cooler, the proofing time may need to be adjusted. Use a warm spot to help the dough rise.
4. To achieve a perfect golden-brown crust, ensure your oven is fully preheated before baking.
5. How do I know if my dough is kneaded enough? The dough should be smooth, elastic, and pass the window-pane test.
6. Can I freeze the dough for later use? Yes, you can freeze the shaped dough balls before the final proof. Thaw them in the refrigerator overnight and let them come to room temperature before baking.
7. What if my rolls don’t rise properly? Ensure your yeast is fresh and the dough is proofed in a warm spot.
8. Alternatives for flaky salt topping include coarse sea salt or a sprinkle of herbs for added flavor.
What to Serve With This Recipe
These rolls are incredibly versatile and can be paired with a variety of dishes. They’re perfect alongside hearty soups and stews, making a comforting meal even more satisfying. Serve them with a fresh salad or as a side for a main course like roast chicken or beef. For a special touch, consider offering flavored butters, such as herb-infused or honey butter, to complement the rolls. Pair these rolls with a chilled white wine or a hot cup of tea for a delightful dining experience.
Making Overnight Dinner Rolls is a rewarding experience that brings the joy of fresh, homemade bread to your table with minimal effort. The overnight rise allows for a deeper flavor and a tender crumb, making these rolls a hit at any meal. Give this recipe a try and enjoy the delicious results with your favorite dishes.
Ingredients:
Dough
370 g bread flour
185-210 g whole milk
70 g eggs (1 egg + 1 egg yolk)
20 g sugar
8 g instant dry yeast
8 g salt
65 g unsalted butter, softened
Toppings
Melted butter
Flaky salt
Instructions:
Day 1
1. In the bowl of your stand mixer fitted with a dough hook, combine bread flour, sugar, yeast, salt, eggs, and the initial amount of milk. Start with the lesser amount of milk and add more as needed to achieve a soft dough consistency. Mix on low speed until the dough starts to pull away from the sides of the bowl, approximately 10-15 minutes.
2. Gradually incorporate the softened butter, adding a few cubes at a time, and continue kneading on medium speed. The dough should be kneaded for another 10-15 minutes until it passes the window-pane test, indicating it’s properly kneaded.
3. Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel.
4. Place the bowl in the refrigerator and allow the dough to chill for 10-18 hours, or overnight.
Day 2
1. After the dough has chilled, remove it from the refrigerator and turn it out onto a lightly floured surface. Divide the dough into portions, either 12 pieces of 60 grams each or 9 pieces of 80 grams each, using a kitchen scale for accuracy.
2. Shape each piece into a smooth, seamless ball. Arrange the dough balls in a greased or parchment-lined 9×9 inch baking pan. Cover the pan and let the dough rise in a warm area (around 78°F/26°C) for approximately two hours, or until the rolls have doubled in size and appear puffy.
3. Preheat your oven to 355°F (180°C). Once the rolls have risen, bake them in the preheated oven for 15-20 minutes, or until the tops are golden brown.
4. As soon as the rolls come out of the oven, brush them with melted butter and sprinkle with flaky salt. Serve the rolls warm for the best experience.
Overnight Dinner Rolls Recipe
Ingredients
Dough
- 370 g bread flour
- 185-210 g whole milk
- 70 g eggs 1 egg + 1 egg yolk
- 20 g sugar
- 8 g instant dry yeast
- 8 g salt
- 65 g unsalted butter softened
Toppings
- Melted butter
- Flaky salt
Instructions
Day 1
- In the bowl of your stand mixer fitted with a dough hook, combine bread flour, sugar, yeast, salt, eggs, and the initial amount of milk. Start with the lesser amount of milk and add more as needed to achieve a soft dough consistency. Mix on low speed until the dough starts to pull away from the sides of the bowl, approximately 10-15 minutes.
- Gradually incorporate the softened butter, adding a few cubes at a time, and continue kneading on medium speed. The dough should be kneaded for another 10-15 minutes until it passes the window-pane test, indicating it’s properly kneaded.
- Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel.
- Place the bowl in the refrigerator and allow the dough to chill for 10-18 hours, or overnight.
Day 2
- After the dough has chilled, remove it from the refrigerator and turn it out onto a lightly floured surface. Divide the dough into portions, either 12 pieces of 60 grams each or 9 pieces of 80 grams each, using a kitchen scale for accuracy.
- Shape each piece into a smooth, seamless ball. Arrange the dough balls in a greased or parchment-lined 9×9 inch baking pan. Cover the pan and let the dough rise in a warm area (around 78°F/26°C) for approximately two hours, or until the rolls have doubled in size and appear puffy.
- Preheat your oven to 355°F (180°C). Once the rolls have risen, bake them in the preheated oven for 15-20 minutes, or until the tops are golden brown.
- As soon as the rolls come out of the oven, brush them with melted butter and sprinkle with flaky salt. Serve the rolls warm for the best experience.
