Overnight Buns


Overnight Buns

Overnight Buns


  • 600 grams of all-purpose or light spelt flour
  • 1 heaping tablespoon of potato starch
  • 15 grams of fresh yeast
  • 220 grams of water
  • 160 grams of milk
  • 1.5 teaspoons of salt
  • 1 teaspoon of sugar
  • 30 grams of oil
  • Additionally:
  • 1 egg and a tablespoon of milk for brushing the buns


Let's make the dough in the evening:

  1. Sift the flour (wheat or spelt) and potato starch into a bowl. In a saucepan, crumble the yeast and sprinkle it with sugar. Let it activate.
  2. Add salt, milk, water, oil, and dissolved yeast (which dissolved due to the sugar!!! - just sugar!) to the flour. Mix everything until well combined. Then transfer the dough onto a floured surface and knead.
  3. Knead for about 5 minutes. Then place the kneaded dough in a lightly oiled bowl, cover it with plastic wrap, and refrigerate overnight.

In the morning:

  1. Preheat the oven to 220°C (425°F).
  2. Place the dough on a floured surface and divide it into roughly 8 portions. Shape them into buns with a slightly elongated shape and place them on a baking sheet lined with parchment paper. Cover with a cloth and let them rise for about 20 minutes.
  3. Spray some water in the oven or pour a little water onto the bottom of the oven. Before placing the buns in the oven, score them lengthwise and brush them with the beaten egg mixed with milk.
  4. Bake for about 25 minutes and cool on a rack.

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