No-Knead Overnight Bread Rolls
No-Knead Overnight Bread Rolls
Ingredients
- 420 g bread flour, (about 3 1/4 cups)
- 70 g granulated sugar, (about 1/3 cup + 1 tablespoon)
- 2 1/4 teaspoons instant yeast
- 1 egg, room temperature (about 50g)
- 300 g milk or water, (about 1 1/4 cups)
- 40 g unsalted butter, melted and cooled (about 3 tablespoons)
- 1 teaspoon salt
- oil or flour, as needed, for shaping
- milk, as needed, for brushing before baking
- melted butter, as needed, for brushing after baking (optional)
Instructions
- 1
In a large mixing bowl, add the 420g bread flour, 70g granulated sugar, and 2 1/4 teaspoons instant yeast. Mix these dry ingredients together thoroughly with a whisk.
⏱️ 3 min
- 2
Add the 1 room temperature egg, 300g milk or water, 40g melted and cooled unsalted butter, and 1 teaspoon salt to the bowl with the dry ingredients.
⏱️ 2 min
- 3
Mix all ingredients with a spatula until no dry spots remain and a shaggy dough forms.
⏱️ 5 min
- 4
Cover the bowl tightly with plastic wrap and refrigerate overnight for 8-12 hours. The dough should rise and become bubbly during this first rise.
⏱️ 720 min
- 5
Lightly oil a clean work surface. Scrape the dough out onto the oiled surface. Divide the dough into 12 equal portions. Shape each portion into a smooth ball.
⏱️ 10 min
- 6
Arrange the shaped dough balls in a baking dish. Cover the dish with plastic wrap and let the dough rise for 1 hour at room temperature until visibly puffed up.
⏱️ 60 min
- 7
Preheat your oven to 350°F (180°C). Gently brush the tops of the risen rolls with milk.
⏱️ 5 min•🌡️ 350
- 8
Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown.
⏱️ 25 min•🌡️ 350
- 9
Once baked, immediately brush the hot rolls with additional melted butter (optional, for extra flavor and softness). Serve warm.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
No-Knead Overnight Bread Rolls
- 420 g bread flour, (about 3 1/4 cups)
- 70 g granulated sugar, (about 1/3 cup + 1 tablespoon)
- 2 1/4 teaspoons instant yeast
- 1 egg, room temperature (about 50g)
- 300 g milk or water, (about 1 1/4 cups)
- 40 g unsalted butter, melted and cooled (about 3 tablespoons)
- 1 teaspoon salt
- oil or flour, as needed, for shaping
- milk, as needed, for brushing before baking
- melted butter, as needed, for brushing after baking (optional)
Instructions
- 1
In a large mixing bowl, add the 420g bread flour, 70g granulated sugar, and 2 1/4 teaspoons instant yeast. Mix these dry ingredients together thoroughly with a whisk.
⏱️ 3 min - 2
Add the 1 room temperature egg, 300g milk or water, 40g melted and cooled unsalted butter, and 1 teaspoon salt to the bowl with the dry ingredients.
⏱️ 2 min - 3
Mix all ingredients with a spatula until no dry spots remain and a shaggy dough forms.
⏱️ 5 min - 4
Cover the bowl tightly with plastic wrap and refrigerate overnight for 8-12 hours. The dough should rise and become bubbly during this first rise.
⏱️ 720 min - 5
Lightly oil a clean work surface. Scrape the dough out onto the oiled surface. Divide the dough into 12 equal portions. Shape each portion into a smooth ball.
⏱️ 10 min - 6
Arrange the shaped dough balls in a baking dish. Cover the dish with plastic wrap and let the dough rise for 1 hour at room temperature until visibly puffed up.
⏱️ 60 min - 7
Preheat your oven to 350°F (180°C). Gently brush the tops of the risen rolls with milk.
⏱️ 5 min•🌡️ 350 - 8
Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown.
⏱️ 25 min•🌡️ 350 - 9
Once baked, immediately brush the hot rolls with additional melted butter (optional, for extra flavor and softness). Serve warm.
⏱️ 2 min