Bread and bread rolls are a big thing in Germany. Few countries have as many different types of breads and rolls as we do. And there is a whole genre of bread baking websites that teach you everything you need to know about the perfect artisanal bread.
There’s only one problem: I utterly dislike them. The casual use of terminology that requires use of a dictionary, the complicated 150-step instructions and the time it takes until I have the end result.
When it comes to rolls, none of the recipes on these sites satisfy my needs. I don’t want to make my own bread rolls if it’s quicker, cheaper and more convenient to drive to a baker an hour away than it is to make them. I want quick, I want easy and I don’t want to have to spend the rest of the day cleaning my kitchen.
We like rolls for breakfast, so they can’t need a lot of time in the morning or it’s not going to happen. Thankfully, after a lot of searching, we found the perfect recipe and after this has been a huge success on our German blog already, we’re happy to present an English version.
Simple bread rolls over night
The secret of this revolutionary method is to prepare the dough in the evening and have it ready in the morning. Now, this doesn’t work with every dough – but this revolutionary “fridge dough” really changed our lives here. The bread rolls rival the most delicious artisanal bakery products – and it takes 5 minutes in the evening and 30 minutes (including baking time) in the morning to have them ready. Delicious smell of fresh bread included.
They are fluffy and light on the inside, with a nice, but not too dense, crunch on the outside. And nobody had to get up at 2am to make them.
So what’s the secret?
The few ingredients are simply stirred with a fork, no kneading necessary. The resulting dough spends the night in the fridge. It’s as simple as it sounds. And while you’re enjoying your dreams, the dough triples in volume and develops its unique aroma.
When you’re ready in the morning, so is the dough. With just a few steps you can now turn it into rolls, which you’ll stare at with a mix of pride and disbelief.
The easy overnight bread roll principle
The only ingredients are flour, salt, dry yeast and water. You mix everything in a medium sized bowl (about a gallon in volume) using just a fork, until a wet, sticky dough forms that doesn’t hold its shape.
All you need to do now is wait. Cover the bowl and leave the dough out at room temperature for 2-3 hours before putting it in the fridge. All the things that usually happen through excessive kneading (which is mainly the formation of gluten chains in the dough) instead happens through the passage of time.
You can even keep the dough in the fridge for up to two weeks. And you can use it for more than just rolls. But that’s a topic for another post.
Baking the artisanal bread rolls
In the morning, all you need to do is a little shaping and it’s off to the oven. While you set the breakfast table or enjoy a nice hot shower, the quick bread rolls get ready in the oven and your home is filled with the delicious smell of fresh bread.
So what are you waiting for? Just get the ingredients and follow the instructions in the recipe card. Soon, you’ll be able to look forward to wonderful rolls for breakfast.
Sunday 27th of February 2022
Thank you for the recipe, very easy and delicious! One suggestion, the salt and yeast is shown as tbsp which I interpreted as Tablespoon. I think these should be tsp (teaspoon)? I cut the salt in half and still was on the salty side, and standard yeast packet was 2 1/4 teaspoon so used that.