Uploaded May 2021 | Updated September 2026, 2 weeks ago

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Quick baking sessions often yields bread with a heavy commercial yeast flavour and little else. With a bit of planning you can reduce the amount of yeast in your baking while improving the flavour and crumb. Using an overnight sponge method for these morning rolls improves the quality of the dough ten fold. I encourage you to give it a go and taste the difference.

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Full recipe available here: https://www.culinaryexploration.eu/blog/Morning%20Rolls

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I'm researching a bread recipe requested by some of my viewers. During the process I tried Andrew Whitely's morning rolls recipe from his book. It's spot on and I have only adjusted the salt content a little. Check out his book here:

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My Baking Equipment:

Bench scraper / dough cutter:
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Bowl Scraper:
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Dough scales:
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Precision scales (small quantities):
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