Freshly Baked Bread in 20 Minutes! Round Breakfast Rolls

Freshly Baked Bread in 20 Minutes! Round Breakfast Rolls

Prove and shape these rolls the night before then leave them overnight in the refrigerator for a second proving. Then all you have to do in morning is bake! You don't even need to preheat the oven.

Ingredients: three 8 cm diameter rolls

Strong (bread) flour
120 g
Cake flour
30 g
2 tablespoons
a pinch
Dry yeast
1/2 teaspoon
100 ml
Salted butter
15 g


1. Make the bread dough and prove once. I make my dough in a bread maker that's fitted with special dough kneading blades, but you can knead by hand if you'd prefer.
2. After the first proving, split the dough into 3, and place them in a cake tin that's been greased with a small amount of oil. I use a cake tin to make it easier to put the dough in the fridge.
3. To stop the dough from drying out, place a well-wrung damp cloth over the top of the tin. Then cover the cloth with some cling film.
4. Then place the tin into the fridge and leave the dough to prove for a second time overnight. I always place the dough in the fridge sometime around 10 or 12 pm.
5. In the morning, take the tin out of the fridge, peel off the damp cloth, and put the tin in the oven.
6. Don't bother with preheating. Simply set your oven to 200°C and bake the bread for 17 minutes.
7. It's ready!

Story Behind this Recipe

I wanted to make some fluffy, freshly-baked bread for morning and arrived at this recipe after a lot of trial and error.