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Hey there, fellow bakers!
Are you in the mood for some fresh, warm dinner rolls? Who isn’t, right?
Today, I’ve got a fantastic recipe for you: overnight dinner rolls!
These little beauties are soft, fluffy, and perfect for any meal.
The best part? You prep them the night before! How easy is that?
Get ready to impress your family with these delicious rolls! Let’s dive in!
Ingredient Substitutions
All-purpose bread flour can be substituted with whole wheat flour for a nuttier flavor and increased fiber content. Use slightly less whole wheat flour (about 90% of the original amount) and increase the liquid slightly to maintain proper dough consistency. For a gluten-free option, use a 1:1 gluten-free flour blend designed for bread making. Whole milk can be replaced with unsweetened almond milk or oat milk for a dairy-free version. These plant-based alternatives provide similar moisture content and can be used in equal amounts. Eggs can be substituted with a mixture of ground flaxseed and water (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan option. This substitution provides binding properties similar to eggs, though it may slightly alter the texture and richness of the final product.
Preparation Time | 10-15 minutes |
Cooking Time | 15-20 minutes |
Total Time | 10-18 hours + 15-20 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 50-60 g
- Fat: 90-100 g
- Carbohydrates: 230-250 g
Ingredients
- 370 grams all-purpose bread flour
- 20 grams granulated sugar
- 8 grams instant yeast
- 8 grams sea salt
- 185–210 grams whole milk
- 70 grams eggs (including 1 whole egg plus 1 yolk)
- 65 grams softened unsalted butter
- Melted butter
- Flaky sea salt
Step 1: Prepare the Dough
Begin by adding all the ingredients, except for the butter, to the bowl of your stand mixer fitted with a dough hook.
Start with the minimum amount of milk, and add more if needed to achieve the right consistency.
Knead the mixture for 10-15 minutes until the dough begins to pull away from the sides of the bowl, signaling it’s ready for the next step.
Step 2: Incorporate the Butter and Knead
Add the softened butter to the dough, one cube at a time.
Continue kneading the dough at medium speed for another 10-15 minutes until it passes the window-pane test, indicating good gluten development that will give your rolls a light and fluffy texture.
Step 3: Shape and Refrigerate the Dough
Gently shape the dough into a round and place it in a lightly oiled baking bowl.
Cover the bowl and transfer the dough to the refrigerator for a slow fermentation of 10-18 hours or overnight.
This long rise will enhance the flavor and texture of your rolls.
Step 4: Divide and Shape the Dough
After 10-18 hours, remove the dough from the fridge and place it onto a lightly floured work surface.
Divide the dough into either 12 pieces at 60 grams each, or 9 pieces at 80 grams each, using a scale for accuracy.
Shape each piece into seamless rounds by tucking the edges underneath, ensuring a smooth surface.
Step 5: Proof the Dough Rounds
Arrange the shaped dough rounds in a greased or lined 9×9 baking tray.
Cover the tray and let the dough proof in a warm spot, ideally at 78°F (26°C), for around two hours, or until the dinner rolls have doubled in size and appear puffy.
Step 6: Bake and Finish the Rolls
Preheat your oven to 355°F (180°C).
Bake the rolls for 15-20 minutes, or until they achieve a nice golden color on top.
Once baked, brush the rolls with melted butter and sprinkle a touch of flaky salt immediately as they come out of the oven to boost flavor.
Serve the rolls warm and enjoy!