Easy Overnight Dinner Roll – No Knead


Type of dish : bread
Level of difficulty : easy
Mood : in love for bread…

Calling carb lover… going once… going twice… sold! Yep my soul is into bread, never ending research I suppose 🙂 I realised that it is true you could be very creative if you’re in a limitation, in my case is the absence of breadmaker. *ouch*

Well I haven’t found one recipe that really really suit my criteria, tasty, soft but not too soft, and easy to knead. I than asked for advice in DSI and end up to a baking quest along with mbak Adhi Kusumastuti hahaha…

Easy Overnight Dinner Roll
Source : Jenn eatcakefordinner

1 tbsp active dry yeast (reduced to 3/4 tbsp instant yeast)
100 gr sugar
240 ml warm water
3 eggs, beaten
120 gr butter, melted, plus 2 tbsp
1/2 tsp salt
480 gr all-purpose flour

Combine yeast, sugar and warm water in a large bowl.  Allow to sit for five minutes. It should be bubbly.
Add the beaten eggs and 120 gr melted butter. Using a wooden spoon, gradually stir in flour and salt.
The dough should be soft and slightly sticky to the touch and will pull away from the side of the bowl as you stir it. Do not knead the dough.


Brush the surface of the dough with melted butter. Cover bowl with plastic wrap and allow to rise 4-6 hours or overnight in the refrigerator. Turn out dough onto a lightly floured surface and divide in half. Rest for 30 minutes in room temperature. Put the other half back in the fridge.
Form the dough into round shape. If it’s too sticky, use two spoons. Allow them to rise for 30-60 minutes or until doubled in size. Preheat oven to 190 degrees. Brush the dough with butter. Bake for 8-10 minutes or until golden.
As for the half dough in the fridge, you could bake it in the next batch or the next day. It will be nicer until 4 days in the fridge.

This dough is somewhat little bit hard to handle, very sticky. You could roll, make round shape or just make a loaf. But it seems imposible to put fillings.

I started fermentation inside fridge on saturday night. Bake the first batch on sunday morning and bake the second on monday night. It was nicer within time, slow fermentation did worked.

Well, this is not my final search for bread recipe. I’m not too satisfied with the texture since it used all purpose flour.


Next attemp will be either Martha Stewart’s recipe or maybe others. So watch out for more carb!  😀


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