This overnight bread roll recipe is my favourite to make, mainly because it is such an quick and easy way to get fresh bread with minimum effort. I’ve posted this on my instagram stories before, but though it might be easier to find it here! I use this as a base recipe but usually wing it, and end up using various flours and any suitable leftovers like mashed potatoes or porridge.
My son is wheat intolerant so finding suitable fresh bread has always been tricky, and with the Covid situation even harder. I’ve been making these almost daily during the lockdown, as bread is best when it’s fresh! I cant wait bake these when we’ll eventually be back at our house and in my new kitchen!
These overnight bread rolls work well with normal wheat flour too. You might need a little less wheat flour than in the recipe, and just a 1/2tsp dry yeast will be enough. Don’t be shy on experimenting, I have tried all sorts of combinations and although the results aren’t usually the prettiest, the taste has always been great.
Recently I’ve been using up a massive bag of almonds that was going out of date. I soak the almonds overnight, blend them with some water the next day to make porridge like mixture. I use some of it to this recipe, and it keeps few days in the fridge. Easy way to add protein to the bread rolls!
makes enough overnight bread rolls for one oven tray
- 2,5 dl water
- 1 tsp dried yeast
- approx. 4 dl flour
- 1 dl porridge oats
- 1/2 tbl salt
Variations: if you are using mashed almonds, potatoes or leftover porridge (I normally use 1-2 dl), you can reduce the amount of water accordingly. It’s not that exact, as long as your end result is like thick porridge. The less wheat/spelt flour you use, less fluffy bread rolls. So I try to use at least 1 dl of spelt flour. Rest of it is a mixture of oat, chic pea, rye and gluten free flour mix. I have been also adding chia seeds to my latest version of overnight bread rolls just because I’m trying to use up a leftover bag.
Mix the dry ingredients and add water. Mix it all together, no need for kneading. It should be roughly like thick porridge. Cover with cling film and put for fridge for 12-36 hours.
Preheat the oven to 200C. As my family loves extra crunchy bread, I also put water in an overproof dish to add some steam. Use flour to shape your rolls – my kids love ones shaped like hot dogs. If my mixture is too soft, I also have just spooned it directly to the baking paper. Let the buns prove for 20-30 minutes.
Place the rolls on the middle shelf of the oven and leave to cook for around 20-25 minutes, depending on the size. The tops should be golden, and if you tap the bottom it should make a hollow sound.
The most delicious lunch treat! Will you be making this?