Overnight Yeast Rolls
Very easy and quick to make overnight, refrigerator rolls. Fluffy and crusty yeast rolls that your family will love.
Servings: 12 -14 rolls
Calories: 134kcal
Ingredients
- 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
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.
Notes
Spelt flour can be used instead, 400 g/ 3 ⅓ cups white spelt flour and 100 g/ ¾ cup whole spelt flour.
Nutrition
Serving: 1roll | Calories: 134kcal | Carbohydrates: 28g | Protein: 5g | Fat: 1g | Sodium: 154mg | Fiber: 2g