Freshly baked bread is a pure pleasure for both body and soul, especially if you can get it for breakfast.
To start the day with such a luxury is, unfortunately, something that many will refrain from. The main argument uses to be that it takes too long to get the bread ready in the morning.
But it doesn’t have to be that way. With this recipe, you can have freshly baked breakfast rolls in 45 minutes.
Come on. Sure you can wait 45 minutes for some pure pleasure. At least on the weekends maybe?
I promise you it will be easy. There is no kneading required. You just mix the dough in the evening, before you go to sleep. You don’t have to overdo it. Just make sure that all flour is hydrated.
The original recipe contained only yeast, but I added a sourdough starter of course (I could not resist).
The long fermentation time makes sourdough an obvious choice. When you bake hybrid bread (bread with both commercial yeast and sourdough starter), you benefit from the reliable yeast and the superior taste from the sourdough starter. But if you don’t happen to have any mature starter ready it’s not a big deal. It works fine with only yeast.
I also replaced some of the water with milk. It will give a slightly softer crumb, suitable for the mood I’m in at mornings.
Cover the dough with cling film and let it ferment overnight.
Next morning.
The first thing to do the next morning is to preheat the oven. Pour out the dough on a floured working surface and fold it into an elongated package. Let the dough rise for 30-45 minutes, depending on how hungry you are. Divide the dough into 6-8 pieces and put them on an oven plate.
Bake them for 10 to 15 minutes. They should have a nice golden brown color.
Let them cool on a wire rack or eat them immediately.
You see? It is possible to have fresh bread on the breakfast table within 45 minutes.
And remember. Always be sure to enjoy your breakfast. Because the rest of the day’s problems will be so much easier to handle.
Sourdough breakfast rolls
Ingredients
- 420 gram Wheat flour with 11.5% protein content.
- 6 gram yeast
- 250 gram water
- 50 gram milk
- 80 gram sourdoug starter
- 9 gram salt
Instructions
Before you go to bed
- Mix all ingredients before you go to bed. You don't have to overdo it, Just make sure that all flour is hydrated. Cover the dough with cling film and let it ferment overnight.
Next morning
- The first thing to do the next morning is to preheat the oven to 480ºF / 250ºC.
- Pour out the dough on a floured working surface and fold it into an elongated package. Let the dough rise for 30-45 minutes. Divide the dough into 6-8 pieces and put them on an oven plate.
- Bake them for 10 to 15 minutes. They should have a nice golden brown color. Let them cool on a wire rack or eat them immediately.
122 Comments
I have a question. Shouldn’t this have some salt?
Yes, it should. Thanks for pointing that out. It should be 9 grams. I will correct the recipe immediately.
Czy mogę zostawić dłużej niż 12 godzin?
Mozesz w lodowce beda miec mocniejszy smak zakwasu, mysle ze I tak powinno byc w lodowce.
Question. Can I do this without the Yeast. Just Sourdough Starter.
Nice,delicious，easy and puffy sourdough bread I ever make..Amazing..Tq for the recipe..Love it..
Glad you liked it, Alicia. Try to add some rye if you want a healthier alternative. Or why not some whole wheat. The alternatives are endless.
Can you make this bread without sourdough starter? If so, are you going to add the recipie?
Hi Julia,
You can make this bread without a starter. I have tested it with good results. You can keep the same amount of flour, water, milk, and yeast etc. Just exclude the sourdough starter and follow the recipe.
I made these but it got messed up along the way (entirely my fault) but they were still really good can’t imagine how good it would be if I did it right.
You mentioned that the original recipe had only yeast. What amount of yeast do I use if I do not have a sourdough starter.
Hello Jyotsna.
Sorry about the late reply. You don’t have to add much. 9-10 gram (total amount) should work fine.
Tq Tomas .Dint c ur reply on time..Btw if my all purpose flour is only 9% is that any adjustments I need to make ?So if u suggest to add rye or whole wheat ,should I substitute how much all purpose flour ?Will it make the bread denser..?tqvm.
The flour I’m using for these rolls is 11,5%. It’s stronger, but not that much stronger. A weaker flour can’t absorb as much water, so you may have to reduce the water ( or milk) amount if the dough feels to loose and difficult to handle. But try to keep the hydration as high as possible if you like light puffy rolls.
Rye and whole wheat will make the dough a bit denser. Especially rye. So start with a small amount and see what result you get. Perhaps 300 gram wheat flour + 120 gram rye/whole wheat.
Noted and tq .Btw I hv another question if I want to make this bread total using sourdough starter and omit yeast is it ok ?How do I adjust the amt of starter ?Double the amount ?160g or can u advice me pls.appreciated.
I have to admit that I have never tested this recipe without yeast. Why not double the amount, as you suggest, and see what you get.
Be prepared however that it may change the character of the rolls. This recipe is a “hybrid” bread. You take the best from both sourdough and commercial yeast. If you only use sourdough starter you will probably get a more of a “sourdough style bread”. Maybe a little denser if you don’t decide to work more with the dough. You may have to add some stretch and fold sessions to get the same puffy crumb.
Awesome and fluffy. thought the dough might be a bit too wet in the morning but it turned out great. Brushed some milk on and added some puppy seeds.
Can I make this with only Sourdough starter and no yeast? If so, should I use more starter?
I’m sure you can. I have to admit, though, that I have never tried. I would try with at least 100 gram, perhaps 150 gram starter with 100% hydration. Please, let us know about your result.
What is an oven plate? Is it like a baking stone that should be preheated, or just a baking sheet? Thanks.
I would say that an oven plate and a baking sheet is very similar. A baking sheet will work fine.
How large are the rolls you made? I have to make at LEAST 4 doz rolls for Thanksgiving and am trying to scale the recipe.
The recipe says 6 rolls. That means you have to multiply it by 8!! The baked rolls are quite big, however, so perhaps you can get 8 rolls out of the recipe. That means you have to multiply all ingredients by 6. It depends on how hungry your guests are.
Do you use instant yeast in this recipe?
I have used a combination of sourdough starter an fresh yeast. I suppose instant yeast works fine, though I have no experience of it. Here in Sweden, fresh yeast is more common.
What’s the longest you’ve left this fight to rise? Will it fall after more than 12 hours?
I don’t know, Beth.
I have never let it rise for more than 9-10 hours. but I don’t think it will a catastrophe if it starts to fall a bit. The yeast and sourdough bacteria will get access to new nourishment when you shape the dough for the final rise.
Dear Tomas, can you say at what temperature you ferment the dough? I should think roomtemperature is too high? Refrigerator?
Hello Henk.
I ferment at room temperature, about 71ºF / 22ºC. I was also skeptical when I first read the recipe, but it works. Don’t be afraid if the dough has fallen back in the morning. After you have formed the dough it will start rising again.
Oops, second time making these and I cut the dough into 8 pieces prior to 45 minutes of resting. We shall see what impact it has on the finished product. Last time I made these I was very pleased with the rolls, so tender and delicious!
I’m glad you liked them, Kris. I have actually also cut in pieces before resting. It has always worked out fine for me.
Tomas, is the Yeast you used dried or fresh ?
I can only get dried instant Yeast, so thinking 9gm total ?
It’s fresh yeast. Fresh yeast is the most common type of yeast here in Sweden, so I don’t have any experience with dry yeast. But I found some conversions figures at “The spruce” at this address: https://www.thespruce.com/baking-yeast-dry-and-fresh-yeast-measurements-1446706. I hope it can be of some help.
Trying to convert this to cups and tsps. Is it 250 grams of water or 250 ml?
Thanks
You can use both regarding water. 250 ml is the same as 250 gram. When It comes to flour, you have to use some kind of conversion table.
Overnight sourdough breakfast rolls
Mix 3 3/8 cups white flour
1 1/2 tsp yeast
1 1/4 cup water.
3/4 cup starter
2 tsp salt
Nancy, weighing ingredients is far more accurate than using a cup measurement as everyone measures differently, flat cup, rounded cup or heaped cup?
Also dried yeast is 7gm to 2.25tsp, why 1.5 tsp?
How did you arrive at 3/4cup of starter? Did you weigh it or guess it?
How did your rolls turnout ?
Ohhhhh!!!Thank you! thank you! thank you!
I don’t have a scale. This will help so much!!
I’ve made sourdough bread, the first rise was beautiful the second flopped!
I was told it was because I used hot water and not cold..? Will see,?? back to the drawing board?
Just wondering how you lay them on the baking tray? Flat side up or cut side up (I hope that makes sense)
What is the minimum time to ferment?
Can we bake after 4 hours, or we have to keep it overnight?
Hi Sahar.
You can probably bake it after 4 hours. The reason I suggest overnight is because of the convenience to have bread rolls that are ready for the oven when you wake up in the morning.
Longer fermentation time also adds more taste.
I’m on my boat, I don’t have my scale with me can you please give me this recipe in cups and spoons. I’m really eager to give this a go, they look lovely!
Try this recipe
3 cups wheat flour
1 pinches commercial fresh yeast or dry yeast.
1 cup water
1/5 cup milk
1/4 cup mature starter, 100% hydration
2 teaspoon salt.
I really want to try this, but I’m finding the replies in regards to metric conversion confusing (two different accounts of measurements). Can somebody please clarify for Cups and teaspoons?
Tomas,
This is a fantastic recipe, pretty much cool proof. I made it for the first time today and I love the taste, smell and texture! Thank you.
Sorry about the typo. Meant “fool” proof.
Great to hear that, Debra. I’m so glad you liked it.
First time try to make this recipe. Well they didn’t come up like your picture, but, I will keep trying!! Anyway, they taste good!! Thanks!
You are most welcome, Nena.
With some practice, I’m sure they will look great.
First time try to make this recipe. Well they didn’t come up like your picture, but, I will keep trying!! Anyway, they taste good!! Thanks!
Made these for breakfast today (had them with butter and tangerine marmalade)–a wonderfully easy recipe with excellent results. Will definitely add this recipe to my “keepers” file and I look forward to trying others from the site. Thanks Tomas!
I’m glad you like it, Mary.
Utterly delicious. My go-to breakfast treat!
Glad you liked it, Pam.
Hi! I want to make these vegan, would you replace the milk with water or something like almond milk? Thanks! -Liz
Hi Liz,
You can replace the milk with water, It works fine. I have done that many times. The only difference is that the crumb won’t be as soft as if you use milk.
I have never tried almond milk, but I can’t see any reason why it shouldn’t work.
So I wanted to try for all sourdough 🙂 I omitted the yeast, upped the starter to 150g and added three stretch and folds over 8 hours and then baked per the instructions! They came out wonderful! Oh I also doubled the recipe and cut them a bit smaller to make 10 per batch since I’m baking about 60-70 of them for Thanksgiving! I will freeze and reheat on the day I need them! Fantastic recipe, thank you!
You’re most welcome, Hannah.
I have actually tried to make these rolls with sourdough only, but with various result. I think I will try your method. Many thanks for sharing it.
Hannah, did you still add the 250g of water per batch when you upped the starter to 150g?
thank you for the all-sourdough adaptation Hannah! I never find yeast any longer.
I will definitely be trying these out! Bread under an hour is the most convenient, and they look delicious!
You won’t be disappointed. freshly baked bread in the morning is pure luxury.
This recipe is great.very easy and delicious..so good!
I’m glad you liked it.
I’m glad you liked it, Naomi. Always a good idea to let it rise in the refrigerator for more taste if you have the time. I still haven’t had the chance to bake in a cold clay cooker but I will. I will let you know about the result.
Made them for breakfast this morning, they were superb! Light crisp on the outside, very fluffy and chewy inside. Plus, they are so easy to make. Bet I can use the same dough to make pizzas too! Thanks for the recipe!
I’m so glad you liked the recipe, Alyssa. I have never tried it for pizza, but I think you are right. It should work just fine.
Active dry yeast is roughly 50% of fresh yeast, so 3 grams in this case.
Instant dry yeast is slightly less, roughly 40% of fresh yeast, 2.25 grams here.
This link also provides helpful yeast conversions:
https://www.traditionaloven.com/conversions_of_measures/yeast_converter.html
Many thanks for that link, Harry. When I use commercial yeast, I always use fresh yeast. But I understand that there are many who prefer active dry or instant yeast, so I will include this link into the post.
Thank you, Tomas. This is an excellent site, which I came across by accident. I live in Ontario, Canada. Fresh yeast isn’t always readily available, so I tend to make sourdough as well as occasionally using dry yeast. Thank you also for mentioning Martin Johansson, who I had never heard of. I was able to find his book online for the incredible price of C$10!
I’m so glad you liked S&D, Harry.
It’s the opposite here in Sweden. You can find fresh yeast almost everywhere, but instant or dry yeast can be harder to find.
C$10 is about 69-70 SEK, and I think that is a real bargain for that book. I think Amazon is selling it for US$20. Congratulations.
Made these today, they were delicious, crispy on the outside, fluffy on the inside. Thank you for the recipe, these will definitely be my go to roll recipe.
I’m so glad you liked the recipe, Carol.
Hello, I made these and they were great. I prepped the dough Saturday evening, decided we had enough bread on Sunday and left it in the fridge until Monday morning. Made the rolls – they are chewy, delicious, and begging for a fried egg and sausage. Thank you for the recipe.
Glad you liked it, Kelly. It sounds like you had a great breakfast.
Hi Kelly, Did you refrigerate the dough as soon as you made it Saturday? Or did you let it rise at room temp & then refrigerate until Monday? Next question, did you bring the dough to room temp or take it straight from refrigerator to the last 30-45 minute rise before baking? I normally take sourdough straight from fridge to oven for better oven spring but haven’t tried with a hybrid.
Question for all, has anyone made the rolls, frozen & reheated them? If so, what was your method & how did they turn out?
We have 1 oven & 14 people for Thanksgiving so it would be great to make these in advance with confidence in the result. Thanks in advance!
Huge Thank You Tomas, I found your recipe in October 2018. Have been making it about every 2 weeks since. Even dabbled adding rasins/nuts and cinnamon. Have one rising now to wrap and freeze for summer. LOVE this recipe Tomas THANK YOU !!
I read this post this morning, and even if I didn’t have the time to answer, it was such a great way to start the day.
Many thanks, Janet.
making this every morning .. sometimes as rolls .. sometimes as a loaf .. just perfect with a fresh poached organic egg or with butter and homemade marmelade. Thankyou so much.
making this every morning .. sometimes as rolls .. sometimes as a loaf .. just perfect with a fresh poached organic egg or with butter and homemade marmalade. Thankyou so much.
You’re most welcome, Elizabeth. I don’t bake them every day, but I do bake them every Saturday and Sunday. My daughter would kill me otherwise.
Any tips on freezing for future use? Freezing the dough, thaw and bake? Or, bake the rolls and freeze?
I’m afraid not. I have never tried to freeze the dough or roll. It sounds interesting though.
Super new to sourdough, but these were so easy! I got it on the first try, and as long as you remember to start them the night before, they were so quick to prep! Will make again 🙂
I’m glad you liked them, Ina.
Have anyone tried baking these with steam? The baking time is short, but I was wondering how the crust turns out as written vs with steam.
I have baked them with steam. The color will improve, though I don’t think there are any effects on the rise.
My rolls tasted great, but they stuck to my baking sheet. Do you preheat your pan, use cornmeal or oil your baking sheet?
Hi Robbie,
No, I have never experienced that problem. Normally I just place the rolls on a piece of parchment paper. They use to slide off easily when ready. Perhaps you can try to add some more flour to the working surface when you shape the dough before the final rise.
These are so easy to make and utterly delicious! I used both packet yeast and my sourdough starter and they turned out so beautifully. Thanks for sharing this recipe.
You are most welcome, Sara. I’m so glad you liked it.
Hi Tomas, when you say to “fold it”, can you be more specific on how many times and how to fold it? Is it the same stretch and fold technique for a round sourdough bread? I kind of just stretched it on a floured surface and wasn’t sure how to fold it (it felt like a pretty wet dough). Waiting to see how it turns out in 30 mins!
Hi Denise.
I use to dump out the dough on a floured surface, and stretch it to a rectangular shape. I take the top side of the rectangle and fold it to the middle. Then I take the bottom side and fold it over the first fold, giving you an elongated shape.
Have you ever tried to make them sweet or with raisins or cinnamon
Hi Pat,
No I have not. I’m not fond of raisins in bread. Cinnamon sounds interesting, but I haven’t tried it.
My dough did not ferment much…still pretty dry as we.. should I add more liquid? My sourdough starter was pretty active. They’re baking right now and rising…we’ll see
Hi Rich,
If the dough feels dry, you can always add more water. However, it sounds like a fermentation issue. How active is pretty active. Does your starter double or triple in volume after feeding? What’s the ambient temperature. Perhaps you can preheat the water slightly if your kitchen is cold.
So I decided to make this bread tonight and realized as I was going to bed that i forgot to add the milk. Have I completely messed up?
Hopefully not. They may become a bit dense as the hydration will be quite low, but if you eat them immediately, they may taste ok anyhow.
Made these last night / this morning.
OMG they were amazing!
I’m glad to hear that, Sandra.
Thank you Tomas for a fantastic recipe. Made my first batch today and absolutely delighted with the result. Totally yummy and know this will be a regular addition to my sourdough repertoire.
I’m glad you liked the recipe, Claire.
This has become a go-to recipe in my household. I make a batch every week. The rolls are delicious and so easy to make, too – it just takes time and very little labor.
Hi Nan.
I think I have baked these rolls almost every weekend for years now. My kids will stop talking to me if I stop.
I’m glad you like them.
Thank you for this wonderful recipe, Tomas! I have made it several times. The only problem I have is getting it golden brown like my other sourdough recipes. Any suggestions?
I’m glad you liked it, Judy.
Do you add steam during baking? Steam makes wonders for the color.
Thank you for sharing this recipe. These rolls are delicious and have the perfect subtle sourdough flavor that comes through when they’re nice and warm with a little butter. I’ve made this recipe five times in the last two months, and we keep having these with breakfast eggs or as a lunch sandwich. I’ve also shared the link at least three times. Thank you again!!
You are most welcome, Nancy. I’m glad you liked it.
This is by far my favorite sourdough recipe. It couldn’t be easier and I’ve had perfect results every time and I’ve made them dozens of times now. The whole family loves these rolls, either for breakfast or as a sandwich roll.
I’m glad to hear that. I bake them myself almost every weekend.
I would really like to try these rolls, but not familiar with the ‘gram’ measurements. Any possibility of receiving it with cups, tablespoons, etc directions? Thank you!
Hi Ann,
I think I sent you a recipe suggestion by mail. Or am I confusing you with another person?
These came out good, but I would humbly suggest portioning them into rolls before the dough raises. The dough was hard to portion without it deflating. Easy recipe though. I baked at 450* for 12 minutes on parchment on a baking stone. Thx for the recipe.
Good idea, Teri. I usually just cut the log into pieces with a bench knife, and they used to have a good rise in the oven. but you are right. It’s hard not to deflate them a bit, so perhaps it’s advisable to divide them before the final rise.
Rolls turned out great! I proofed dough in the fridge overnight then continued to proof room temperature for about 6 hours before baking rolls.
Great to hear that, Ingrid, If you have the time, these rolls benefit from a longer proof, just as you said.
I’m always looking for breads to cook with my sourdough starter. This recipe is a winner!
I only gave it 5 stars as I think 9 grams is salt is too much. I’d suggest going to 5 grams. That’s what I’ll do next time. I know there will be a next time.
One more thing I made these as Epi rolls. There’s a simplified video on You Tube start about 4 minutes in to just see the pulling rolling and cutting of EPI cuts. They are also called “scissor rolls”
Love this recipe so much but I can’t seem to get the crust to brown. Any idea why that’s happening?
The texture and ease/time commitment of this recipe makes it a 5star. Delicious! I used 3/4 all purpose and 1/4 whole wheat, as that is what I had on hand. I also added some rum soaked dried cherries (chopped) and some chocolate chunks and a tsp sugar to make these a Sunday morning treat breakfast. So good, but excited to try without the additions!
I have failed many times at bread making (one spelt loaf kinda worked) I was sure these would be no different and my daughter encouraged me repeatedly saying: these are super easy mom. Finally I tried them and Holly cow! It worked. My daughter and I now play with the recipe additions. My fav is trading out coffee for the liquid, adding diced dates, and maple syrup and hand full of walnuts it’s so delish. Serve it up with maple cinnamon butter. Flippin fantastic.
Thanks for this wonderful sour dough recipie
Nice bread roll albeit quite tangy due to long fermentation. I’ll try fermenting for 4 hours for my next bake instead of overnight. Thank you for the easy recipe.