Overnight Bread Rolls

Ingredients

• 410 g flour (Some is used for flouring the work surface and sprinkling over the shaped rolls.)
• 308 g water (Used to mix the dough; additional water is used to lightly brush the rolls before baking.)
• 1 tsp yeast
• 1 tsp salt

Steps

1. 1

   Mix the yeast with the water. Add the flour and mix until combined.

2. 2

   Sprinkle in the salt, then perform coil folds multiple times until the dough feels smooth.

3. 3

   Cover the dough and refrigerate it until the next day.

4. 4

   The next day, let the dough sit at room temperature for about 30–45 minutes.

5. 5

   Transfer the dough to a floured surface and fold it in from the sides as shown in the video. Turn the dough, then divide it into 6 pieces.

6. 6

   Take each piece and close it very well. Place the shaped rolls on baking paper.

7. 7

   Sprinkle some flour over the rolls and cover them. Leave them covered for 20 minutes.

8. 8

   Score the rolls and lightly brush them with water.

9. 9

   Bake at 480°F (250°C) with steam for 10 minutes.

10. 10

    Reduce the oven temperature to 385°F (195°C) and bake for 20 minutes more, until the rolls are golden.

Notes

The source does not specify how to create or introduce the steam in the oven. It also refers to shaping as shown in the video, so the exact folding and closing technique is not described in the written instructions.

Nutrition per serving

• bread
• rolls
• baking
• overnight
• yeast bread
• vegetarian
• make-ahead