November 25th, 2012

Sonntagsbrötchen – BBD # 54

20 Stunden-Brötchen

The submission deadline for Bread baking day moves nearer. And since this time I am the hostess of BBD, I should post my “overnight” recipe in time!

And so I have here a recipe for Sunday rolls which is prepared on Saturday around lunchtime. Due to the fact that the yeast amount is so small, the dough can rise about 16 hours at room temperature without any problem and the long fermentation creates a complex flavour. The next morning I will then form the rolls and let them rise during heating my baking stone. Two hours later the still a little bit sleepy boyfriend and me will sit on the breakfast table, enjoying fresh coffee and oven fresh rolls.

When I need a bigger amount of rolls I tend to form the first batch, wait about 20 min and then form the second batch. So all of the rolls go into the oven at the point where they are perfectly proofed.


yields about 18 Brötchen

Milk roux

  • 30g flour Type 550
  • 150g Milk


  • all of the Milk roux
  • 1000g flour Type 550
  • 50g Milk
  • 500g Water
  • 30g sugar
  • 1g fresh yeat
  • 20g Salt
  • 90g Butter

For the milk roux whisk milk and flour until lump free, then heat it up to 65°C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.

Mix all ingredients for the dough  and knead it for about 5 min at low speed, then 10  min on high speed.

Ferment overnight (about 16 hours)

The next morning preheat the oven with the baking stone to 250°C. In the meantime  divide the dough into pieces of 80g each. Shape each piece into a roll.

Proof 40min on the seamside.

Slash the rolls lengthwith and bake for about 20 min at 250°C with steam.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

10 Responses t_on Sonntagsbrötchen – BBD # 54

  1. Pingback: Synchron gebackene Sonntagsbrötchen - Naturesrecipemobile

  2. Pingback: Mein zweites Synchronbacken | tristezza

  3. Klaus January 29th, 2013

    Hallo Stefanie,

    ich bin durch eine Userin aus dem CK auf Dich aufmerksam geworden und habe mir dieses Rezept ausgesucht, eine kleine Frage: Oben in der Zutatenliste steht bei der Milk Roux die Zutat Milch und in der Zubereitung steht Sahne, was soll man denn nun nehmen, Danke.

    LG Klaus

      1. Klaus January 30th, 2013

        Hallo Stefanie,

        danke für Deine rasche Antwort, habe es auch bei mir abgeändert, wenn ich sie gebacken habe melde ich mich noch einmal.

        LG Klaus

  4. adriana December 4th, 2012

    My dear , they came out wonderfully! It is a very good recipe.once again, many thanks! Definitely : on the menu for my sun’s return from Austria!Adriana

  5. Adrianna November 27th, 2012

    My dear I still have some questions: water & milk must be lukewarm? Butter should be melted and cooled?Instead of 1 gr fresh yeast how much dry yeast?
    Thank you, waiting for your answer ! Adriana (Romania)

    1. Stefanie November 28th, 2012

      @Adrianna: Thank you very much! The milk and water I used had room temperature, about 20°C and the butter was soft, but not melted. Dried yeast weight about 1/3 of fresh yeast, so 0.33 g should be enough, so I would use a generous pinch of dried yeast. I hope the rehearsal will be fine!

  6. Adrianna November 27th, 2012

    Congratulations, Stefanie ! Hope I’ll get some good results next Sunday as a rehearsal for my son’s arrival for Christmas ! Thank you for your work and for being a real inspiration in my baking at home!Adriana (Romania)

  7. Micha November 26th, 2012

    Vorallem bietet die Übernacht-Gare zusätzliches Aroma! Gute Anregung – sollte ich auch mal wieder machen!


Leave a Reply

Your email address will not be published. Required fields are marked *