Breakfast Overnight Rolls

Breakfast Overnight Rolls

Last week, for mother’s day, I made Sweet Potato, Avocado and Eggs Hash for breakfast, and I also made bread! These rolls are really easy to make and have a bit of a crunchy crust with a soft interior.
Breakfast Overnight Rolls

They might just look like potatoes, but I assure you it tastes much better than a raw potato. I like how they’re single portions because it makes it so much cuter and easier to serve because you don’t need to cut out a slice from a big loaf.
Breakfast Overnight Rolls

In other news, I submitted a few of my photos to foodgawker.com (check out my profile here) and although many were declined, I had three of them accepted! I never knew what a big difference it would make though, but yesterday I was amazed that my daily views tripled just because of those three photos. Incredible, huh? I will now stop being lazy put more effort into submitting photos!
Breakfast Overnight Rolls

Breakfast Overnight Rolls

  • Servings: 8
  • Difficulty: Easy
  • Print
 Adapted from: Bread for Breakfast: Foolproof Overnight Rolls
An easy breakfast roll that can be prepared the night before for a delicious morning meal. Crunchy on the outside and soft in the inside.
Ingredients:
1 tsp. active dry yeast
1  1/5 cup (300 g) cold water
2  7/8 cup (320 g) all-purpose flour
1/2 cup (72 g) whole wheat flour
1  1/2 tsp. salt

Instructions:

  1. In a large bowl, dissolve the yeast in the water, then mix in the flours until starts forming a dough. Add in the salt and knead with your hands until thoroughly mixed. It will be sticky but that’s ok. Cover the bowl with a plate or plastic wrap and let rest overnight at room temperature.
  2. In the morning, preheat oven to 250 °C (482 °F). Transfer risen dough onto a floured surface and fold the corners of the dough into the middle until it forms a rectangular package. Cover with a bowl for 45 minutes.
  3. Uncover and cut into 8 pieces. Place on a parchment-lined baking sheet and bake for 15 minutes then reduce temperature to  210 °C (410 °F) and bake for an additional 5 minutes. Serve straight away!

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