PREP AHEAD BREAD ROLLS

Tags: baking blogging Bread bread rolls food blogger food bloggers in zambian make ahead bread rolls overnight bread rolls prep ahead bread rolls Zambian blogger

I’ve been in charge of breakfast since we locked down our household and I have to admit, it does get exhausting every now and then.

I found this super awesome prep ahead recipe for bread rolls and I used it the other day, had to make sure it worked for you guys! So here it is. Overnight bread rolls.

Side bar: I have, however, also attached the steps you need to take if you’d like to have them the same day.

Also, if you’d like to opt for a quicker bread roll recipe with less waiting time, check out my other recipe for quick bread rolls here.

Ingredients 

1 cup milk

2 1/2 tablespoon dry yeast (not instant)

6 cups all purpose flour 

1/4 teaspoon salt 

1/4 cup sugar

1/3 cup butter, softened 

2 eggs, room temperature 

1 tablespoon milk or 1 beaten egg (saved for much much later)

Let’s begin!

Place milk in a saucepan and let it heat up until bubbles start to form. 

Take it off the heat, place it in a bowl and wait for it to be some warm. (5-8 minutes)

Once it comes down in temperature, add yeast to the milk. Do not add yeast to boiling hot milk as it will not proof!

Allow the yeast to sit in the milk for 5 minutes, you will notice that bubble start to form. This means the yeast has in fact proofed or activated.

While the yeast activates, we can start prepping our flour mixture.

In a large bowl, sift flour and salt.

Add sugar and butter and mix with your hands until nice crumbly and yellow in colour.

Now add the eggs and combine very well.

Add the yeast mixture into your flour mixture and combine ingredients well.

On a lightly floured surface, take your dough and place it there and knead it until it is elastic but not too sticky. This took me about 10 minutes.

Now take a large bowl and oil it. Then take your dough and move it around in the oil. Cover bowl with a very clean cloth that has no lint. This is important. Place dough in a warm area for 1 hour.

I cheated a little and heat my oven in high for about 4 minutes. Turned it off and placed my dough in the oven and only waited 45 minutes for it to rise.

For Immediate Baking:

After the 1 hour has elapsed, you can preheat your oven to 180 degrees Celsius. 

Once the dough has risen. Punch it to deflate it (my favourite lol) and place it in a clean surface.

Knead it for a few minutes and divide it into equal parts.

I made 16 bread rolls.

Grease a baking pan, glass or metal will work and form balls that you will space equally in the baking pan. I used a 10 inch square baking pan.

Brush with egg wash or milk for a nice golden brown top.

Preheat oven at least 15 minutes before you pop them in at 180 degrees Celsius and bake for 15-20 minutes or until the tops are golden brown.

If You Are Baking The Following Day:

Once the dough has risen. Punch it to deflate it (my favourite lol) and place it in a clean surface.

Knead it for a few minutes and divide it into equal parts.

I made 16 bread rolls.

Grease a baking pan, glass or metal will work and form balls that you will space equally in the baking pan.

Cover the bread rolls with plastic wrap (cling film) and pop them in the fridge. 

Before you bake the following day, let them sit out for 1 hour and 15 minutes. Brush with egg wash or milk for a nice golden brown top.

Preheat oven at least 15 minutes before you pop them in at 180 degrees Celsius and bake for 15-20 minutes or until the tops are golden brown.

The maximum amount of time you can keep the dough in the fridge is 18 hours.

I really hope you’ll enjoy this recipe. It’s got a few more steps than my last bread rolls recipe. This one was pretty quick and didn’t have as long a wait time as this one. So if you’re in a hurry, check this one out here!

Thank you for reading this far. Enjoy your homemade bread.

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