top of page

Overnight Rolls

  • Chef Kelly Unger
  • Mar 4, 2016
  • 1 min read

I hope you have given my Overnight Bread recipe a try - go to the Bread page for the recipe. It's easy and delicious and worth your effort. If you are looking for individual rolls, my recipe can easily accomodate. Follow all the same directions in the Overnight Bread recipe until it's time to bake. Instead of using the cast iron dutch oven, I use a pizza stone for the rolls. Preheat the oven to 425 degrees with the pizza stone inside, knead the dough as usual but then cut the dough into 10 equal portions. Place the dough on the preheated pizza stone and bake for 20 minutes. The crust is softer and chewy but equally delicious and delightful. If you'd like the rolls to be crispier, brush with butter before baking and increase the oven temp to 450 degrees. Enjoy!


 
 
 

Comments

Kelly's
COOKING TIPS

#1 

Mise en place! A French term that means "to put in place". What does that mean? Get out and measure every ingredient, preheat oven, prepare equipment, read through recipe a few times - all before you begin cooking. 

 

#2

Use the best ingredients. Use local, organic, and heirloom/heritage varieties whenever possible. This will give you better flavor and better health. And you will be supporting your local farmers, producers and your local economy.

 

#3

Be a label reader! Hidden sodium and sugar along with chemicals, preservatives, shelf stabilizers and GMO's are killing us - our bodies and our environment. If you can't pronouce it, don't eat it!

This website was proudly created by Chef Kelly Unger with photos by Julie Lafferty, Joe Jagelka and Chef Kelly Unger.

bottom of page