Overnight rolls are crispy on the outside and soft and airy on the inside.
The best rolls are created when you let the dough rise overnight in the refrigerator. A long rise time may sound like a chore, but it really isn’t. The dough is created in the blink of an eye without kneading. Just mixing is enough.
The secret to fluffy buns is the long rising time and not handling the dough any more than necessary. So forget about kneading, rolling, pressing and other shaping of the dough.
The high baking temperature, on the other hand, guarantees a crispy surface for the rolls.
Oven-fresh rolls raise breakfast to a luxury level. If there are still some rolls left on the tray after breakfast, serve the rest with, for example, a delicious vegetable puree, salmon soup or Hungarian minced meat soup.
Overnight rolls
5 dl of water
10 g of yeast
2 teaspoons of salt
5 dl of bread roll flour
5 dl wheat flour
1. Mix the yeast with lukewarm water.
2. Add salt and flour. Mix until smooth, do not knead.
3. Cover the bowl with plastic wrap and place in the refrigerator for 12–16 hours.
4. Bring the dough to room temperature and use a spoon to scoop equal-sized pieces of the dough onto a baking sheet on baking paper. Do not shape or flatten the dough to make the rolls fluffy.
5. Preheat the oven to 250 degrees and let the rolls rise on a baking sheet while the oven heats up.
6. Bake the rolls in a 250-degree oven for about 15 minutes.