Easy Overnight Dinner Rolls
These Easy Overnight Dinner Rolls are soft, light, buttery, and SO delicious. Serve warm from the oven with a generous amount of butter and a sprinkle of flaky salt on top.
Equipment
- Stand mixer
- 9x9-inch bread pan
Ingredients
Dough
- 370 g bread flour
- 20 g sugar
- 8 g instant dry yeast
- 8 g salt
- 185-210 g whole milk
- 70 g eggs 1 egg + 1 egg yolk
- 65 g unsalted butter softened
Toppings
- melted butter
- flaky salt
Instructions
Day 1
- Add all ingredients, except butter, to the bowl of your stand mixer fitted with a dough hook. Start with the minimum amount of milk, and add more if needed. Knead for 10-15 minutes until the dough starts to pull away from the sides of the bowl.370 g bread flour, 20 g sugar, 8 g instant dry yeast, 8 g salt, 185-210 g whole milk, 70 g eggs
- Add the softened butter in cubes, one cube at a time. Continue kneading at medium speed for 10-15 minutes until your dough passes the window-pane test.65 g unsalted butter
- Gently shape the dough into a round, and place it in a lightly oiled baking bowl.
- Transfer the dough to the fridge for 10-18 hours or overnight.
Day 2
- After 10-18 hours: remove the dough from the fridge and dump it onto a lightly floured work surface. Divide it into either 12x60 grams or 9x80 grams rolls. Use a scale for accuracy.
- Shape each dough piece into seamless rounds and place in a greased/lined 9x9 baking tray. Cover and proof in a warm spot (ideally at 78°F/26°C) for around two hours, or until the dinner rolls have doubled in size and look nice and puffy.
- Preheat your oven to 355°F/180°C. Bake for 15-20 minutes, until nice and golden on top.
- Brush with melted butter and add a sprinkle of flaky salt immediately as they come out of the oven. Serve warm.