Easy Sunday Rolls
Christmas is over, the decorations are packed away, and honestly—we're starting to miss gathering around the table with everyone. So how about a relaxed brunch with friends and family? That's exactly why we've created this recipe for easy, foolproof Sunday breakfast rolls! You prepare the dough the night before, let it rise in the fridge overnight, and the next morning you bake fresh, fragrant rolls—without having to get up at 5 a.m.
Overnight dough instead of overnight oats?
The benefits of overnight doughs are simple: you've got less work and the dough has more flavor. Through the long, cold rise time, aromas develop that you just can't get with quickly made rolls. Plus, the dough is super easy to work with the next morning—no sticky mess, just a beautifully relaxed dough that shapes easily. So this recipe is perfect for beginners too!
Which flour should I use?
We use a mix of wheat flour (type 550) and whole wheat flour. The type 550 provides a light, airy texture, while the whole wheat flour adds a bit more bite and flavor. If you don't have type 550 at home, type 405 works too—the rolls will just be a bit lighter and fluffier.
How do the rolls get their signature shape?
It's done with a super simple folding technique: you take a piece of dough, press it slightly flat, optionally distribute seeds or nuts on it, and then fold the opposite corners toward the center. This creates these rustic, slightly irregular rolls with lots of layers. But you can also just shape the rolls round if you prefer.
Why do I need to put water in the oven?
The steam created by the water ensures the rolls get a crispy, golden-brown crust. Without steam, they'd turn out rather dry and pale.
How long do the rolls keep?
Freshly baked, they're obviously best, but you can also store them for 2–3 days in a bread bag or airtight container. If they're no longer quite as crispy, just reheat them briefly at 180 °C / 355 °F (fan) in the oven or in the toaster—then they'll taste almost like fresh from the oven.
How do you make the perfect Sunday brunch?
In our opinion, a good mix of savory toppings like vegan cream cheese with cucumber and tomato, or homemade curry and date spread! And for the sweet spread, we're Team Chocolate Spread. These rolls are real all-rounders and go with any breakfast or brunch.
R1016 Easy Sunday Rolls
Ingredients
For the rolls:
- 10 g (0.35 oz / 1 tsp) active dry yeast
- 350 ml (1.5 cups) lukewarm water
- 1 tsp sugar
- 370 g (3 cups) wheat flour (type 550)
- 100 g (0.75 cup) whole wheat flour
- 10 g (2 tsp) salt
- 1 tbsp olive oil
Additionally:
- pumpkin seeds (optional)
- sunflower seeds (optional)
- walnuts (optional)
Instructions
Crumble the yeast with your fingers and add it to a bowl together with sugar and lukewarm water, stir, and let sit briefly.
Add wheat flour, whole wheat flour, and salt and stir everything together with a spoon to form a dough.
Brush a container or baking dish with some olive oil and add the dough, distributing it evenly. Cover with plastic wrap and let rise in the refrigerator for 8–12 hours.
The next morning, take out the dough and place it on a floured work surface. Using the back of a knife or a dough scraper, divide the dough into 8 pieces. Press one portion of dough slightly flat, optionally distribute nuts or seeds on it, fold the opposite corners over each other in the center, and then place on parchment paper. Optionally distribute seeds on top again.
As soon as all rolls are shaped, preheat the oven with a baking sheet to 240 °C / 465 °F (top and bottom heat). (This gives the rolls a bit more time to rise.) Prepare an oven-safe dish with water.
As soon as the oven is hot, place the dough pieces along with the parchment paper on the hot baking sheet. Place the oven-safe dish with water on the bottom of the oven, pour some water into the hot oven so that some steam forms, quickly close the oven door, and bake the rolls for approx. 25 minutes until golden brown.
