Freshly Baked Savory Stuffed Rolls in the Morning

Freshly Baked Savory Stuffed Rolls in the Morning

If you make the dough the night before and keep it in the refrigerator and just forming the rolls and baking them in the morning, you can eat freshly baked savory rolls. I found out that if you use the 'quick bread' program and take the dough out before the 2nd rising starts, you can make the dough in 40 minutes. Try these rolls in bentos too.

Ingredients: 8 rolls

☆Bread (strong) flour
200 g
☆Dry yeast
1 1/3 teaspoons
1 1/2 tablespoons
☆Butter at room temperature (salted, unsalted or margarine ♪)
30 g
☆Egg liquid
140 ml combined egg yolk + milk warmed to the touch
1/4 teaspoon
1 tablespoon x 8 (total 8 tablespoons)
Canned corn
about 1/2 can


1. To make the egg liquid, combine an egg yolk with 120 ml of milk that has been microwaved for 1 minute so that it totals 140 ml. Put all the ingredients marked ☆ in a bread machine, and start the "dough" program.
2. If your bread machine has a "quick bread" option, select that. After 40 minutes you can take out the dough after it has completed its 1st rising and is ready to deflate. I timed it and it just takes 40 minutes to complete the dough!
3. When the dough is done, lightly dust some bread flour on a work surface, press down on the dough to form a circle and deflate it. Divide the dough into 8 wedges, gather up the corners of each wedge, and roll with your hands into 8 balls.
4. Cover each ball of dough loosely with a fairly large piece of plastic wrap. Put the wrapped dough into a plastic bag, seal tightly and refrigerator. You can keep the dough like this for 2 nights. If your refrigerator has a "chill" or partial freezing compartment, I recommend storing the dough in there.
5. Take the dough out of the refrigerator and leave it for about 30 minutes to come to room temperature. Roll out each ball of dough over the plastc wrap to about 10cm diameter.
6. Press the dough into sturdy aluminum foil cups, muffin tins or brioche molds (about 8cm diameter). Add about 1 tablespoon of mayonnaise in each, put in some corn and add a bit more mayonnaise for decoration. Sprinkle with parsley and leave to rise for 15-20 minutes. Start preheating the oven to 180 °C!
7. When the dough has doubled in volume (or 1.5 times the original size) brush neatly with beaten egg to glaze, and bake in a 180 °C oven for 12-13 minutes to finish.
8. This is bacon cheese bread. This is fluffy and delicious too! ☆
9. Take the 10cm diameter dough from step 4 and stretch out with your hands into an oval. Place bacon and cheese on top, and roll it up from a wide side.
10. Make a deep cup in the middle wih scissors. The procedure for the 2nd rising to baking is the same as with the mayonnaise-corn roll.
11. Wiener sausage bread: Skewer the sausages. Roll out the room temperature dough into a long sausage, and wrap the dough around the sausages. Rise and bake as above. Children love this.
12. Put about 20 g of anko (sweet bean paste) in the middle of a 10cm circle of dough and gather the dough around to make a bun, and you have anpan. Brush the tops with egg wash and add some white poppy seeds, and they look as if they came from a store.
13. Divide each ball of dough in half. Roll raisins into one half, put into a mini poundcake pan and snip the top with scissors. Roll cream cheese and honey into the other half and pack in the same way. Brush the tops with egg wash and sprinkle with granulated sugar.
14. When the 1st rising is done, pack each ball of dough into an oiled brioche mold or a rigid aluminum cup, wrap in plastic wrap and put into the partial freezing compartment. Take it out in the morning, press down on the dough and add the toppings, leave to rise for 20 minutes, preheat the oven and bake for 12 minutes. Try these for bentos.

Story Behind this Recipe

I wondered if I could keep the dough in the refrigerator overnight to make freshly baked bread in the morning without having to knead the dough from scratch in the morning too. Dough I made Thursday morning still baked up beautifully on Saturday morning. The dough I used is a recipe I saw in a cooking magazine a long time ago and is not so sweet. It's not sticky, and has lots of yeast in it, so it rises readily and is easy to handle even for beginners. At the moment I can guarantee that this dough can be made 2 days in advance and kept in the refrigerator.