Even though the Husband often works on Sundays, we always make something special for Sunday breakfast. Waffles, pancakes, breakfast muffins, you name it! This week the kids asked for breakfast rolls. This overnight recipe for breakfast rolls is so easy, and awesome if you don’t want to spend hours in the kitchen! And they taste good as well!
Overnight Breakfast Rolls
- 500 gram (2 cups) flour
- 350 ml (1.5 cups) lukewarm water
- 25 grams fresh yeast or one packet dry yeast
- 1.5 Teaspoons salt
Dissolve the yeast in the lukewarm water, once the yeast is dissolved add flour and salt. Mix it together until you have reached an even consistency.
Place the dough in a pan that is at least twice the size of the though right now (it will increase in size), put a lid on the pan and place the dough in the fridge overnight.
Take it out of the fridge next morning and form the rolls (you can make about 8-10 rolls from the dough, depending on the size you want your rolls to be).
Bake in a preheated oven at 220 Celsius (450 F) for about 20 minutes.
The rolls taste best when served warm (not hot). We love eating them with homemade jam or honey! Enjoy!