Very easy and quick to make overnight, refrigerator rolls. Fluffy and crusty yeast rolls that your family will love.
The most convenient yeast rolls: knead the dough (in a kitchen machine, if desired), place it in the fridge and bake the rolls the next morning.
This is my go-to Sunday morning breakfast rolls recipe. Soft and fluffy on the inside and with a crusty, floury outside, I love these German yeast rolls or Brötchen.
I usually make them on a Saturday evening when I notice that there is not enough bread in the house to last until Monday morning when the baker is making his usual round through our village, selling fresh bread, rolls and pastries directly from his van.
German bread, rolls, buns, pastries and cakes are some of the best in the world, if you ask me, I have lived in several countries and traveled some more, but I have never eaten better bread than in Germany. It is one of the few things I miss when we go on holiday, especially during longer holidays.
But although I love German bakery-made bread and I buy most of the bread and buns we eat, I still love to make my own bread and especially rolls from time to time. And what better time to eat rolls for breakfast than on a Sunday morning.
INGREDIENTS FOR REFRIGERATOR YEAST ROLLS
- Plain or all-purpose white flour mixed with some whole wheat flour.
- You could only use white flour if you wish, but I have tried both versions and I can definitely recommend using some whole wheat flour as well, the resulting rolls are somewhat more satisfying that way, have a bit more structure.
Can I use spelt flour to make yeast rolls?
- You could also exchange the wheat flour with spelt four, again a combination of white spelt flour and whole spelt flour, the spelt alternative is just as delicious as the standard wheat version.
Fresh or dry yeast?
- I use fresh yeast, which is very cheap and readily available in Germany.
- However, I remember that when we used to live in England I could not find fresh yeast anywhere, so if that is the case, you can replace that with 2 ½ teaspoons active dry yeast.
HOW TO MAKE OVERNIGHT ROLLS?
- The best thing about these overnight yeast rolls is that you don’t have to wake up early in the morning to start making the yeast dough, which needs its time to be ready for baking. You can knead your dough in the evening and be ready to bake the moment you wake up the next day.
- I usually start at about 8 o’clock on a Saturday evening, even later if we plan to sleep longer, the dough will need to be in the fridge for about 12 hours. I place all the ingredients into the kitchen machine (Thermomix), let the machine do a bit of kneading, place the dough in a bowl with a lid and place it in the fridge until the next morning.
- The next day I only have to break some pieces of dough, I don’t even bother to form them, I place them on the baking tray just the way they are. This way they have a rustic, unpretentious look in the end, which I love.
- If I have the time, which I normally do, I let the rolls stand on the baking tray in the warm kitchen for about 15 minutes more before putting them into the hot oven. It is not mandatory, but still I recommend it, I find the rolls to be even fluffier and better in the end if they had these extra 15 minutes.
- After less than half an hour baking time, you will have some wonderful crusty fresh yeast rolls to enjoy with butter, jam or any savory or sweet topping you can think of.
And by the way, this is the first recipe from the second Valentine’s Day Breakfast Tray series on Where Is My Spoon. This series will bring you not only these overnight yeast buns, but also some delicious puff pastry sticks with Parmesan, a lemon jelly, an avocado bread spread and a refreshing winter fruit salad, perfect choices for a romantic and light breakfast in bed.
Other yeast recipes you might enjoy:
PIN IT FOR LATER!
- 400 g/ 14.1 oz/ 3 1/3 cups all-purpose flour (See note) + more for sprinkling
- 100 g/ 3.5 oz/ 3/4 cup whole wheat flour
- 350 ml/ 11.8 fl.oz/ 1 2/3 cups lukewarm water
- 25 g/ 0.9 oz fresh yeast or 2 ½ teaspoons active dry yeast
- 1 teaspoon fine sea salt
- 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.
Spelt flour can be used instead, 400 g/ 3 1/3 cups white spelt flour and 100 g/ 3/4 cup whole spelt flour.
Nutrition Information:Yield: 14 Serving Size: 1 roll
Amount Per Serving:Calories: 134 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 154mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 2g Sugar: 0g Sugar Alcohols: 0g Protein: 5g