Overnight Proof – Yogurt Soft Buns



Here’s a wonderful way of making bread, using Poolish starter with overnight proofing. What are the benefits:

  • only 1/16 tsp of tsp or 0.25g or just a pinch of yeast is required. This reduces yeasty smell.
  • the proofing time is extended to 8 hours. Proof this overnight and your family can have a freshly baked loaf in the morning.
  • the long fermentation breaks down starches, easing digestion. It also naturally yields a really soft loaf.

Give it a try, as I am also exploring, let me know what you think, if this is really a better way of making bread.


Poolish starter

  • 50g bread flour
  • 50g water
  • 1/16 tsp or pinch of yeast

Main  dough

  • 210g bread flour
  • 70g yoghurt (sugar free)
  • 25g sugar
  • 50g water
  • 25g butter
  • 1/4 tsp salt
  • (no yeast needed)


1. Mix all Poolish ingredients in a bowl using a fork, till no dry flour can be seen. Leave on countertop for 2-3 hours, then place in the fridge for 12 hours or up to 3 days until you wish to use it.

2. If you want to use the Poolish straightaway, then proof it on the counter top for 3-4 hours, you should get a bubbly mixture.


3. Add all Poolish and main dough ingredients, except butter and salt, into a stand mixer and knead till a rough dough, about 5 min

4. Add butter and salt and knead till window pane, about 15-20 min. Stop frequently to scrape sides and turn dough.


5. Divide dough in 9 portions about 53g and roll into round doughs. Cover and rest for 15min.

6. Using a rolling pin, roll each round dough. Then fold 1/3 inwards from both sides. Swiss roll up and roll back into a round dough again. Place into a lined baking tray.


7. Proof overnight in an off oven for 8 hours. If you are proofing in the day time, the time maybe shortened to 5-6 hours due to the higher temperature. The dough should expand till 3 time its size. Do note that the rise is very slow.


8. Bake at 170 deg c for 20 min. Cool on a wire rack before eating.






25 Comments Add yours

  1. Emelle Gian says:

    May I know can I add raisin to the dough when proofing overnight in the oven and must the oven be preheated before baking🙏


    1. oladybakes says:

      Raisins should be alright. I usually preheat my oven. But I think it’s possible not to preheat and monitor the baking. You can try.


  2. Emelle Gian says:



  3. Jen Tan says:

    Baked these, extremely soft, added raisins super yummy👍thank you so much for sharing. Love your bread recipes👍👍👍


      1. Abigail says:

        Thank you for the recipe. Made it yesterday nite. Just wike up saw it’s smooth n huge. I’m so happy.


      2. oladybakes says:

        That’s great!


  4. Tay Gek Hoong says:

    Hi thanks for sharing this no-fail recipe.
    Proof last nite n baked this morning.
    Fresh n yummy.😋


    1. oladybakes says:

      Happy to hear this.


  5. Irene says:

    Thanks for this excellent recipe. They came out perfectly soft! Love them.


  6. Pearlin Lew says:

    Is it possible to convert this recipe to a wholemeal version?


    1. oladybakes says:

      Yes can just replace some of the bread flour with wholemeal flour.


  7. yap20 says:

    Can I replace milk for the yogurt?


  8. Bharati says:

    Cannot thank you enough. The idea of curd in dough is brilliant. An established caterer had one of my buns and could not stop praisong them. I had included an ample filling of English cheddar cheese and dried parsley as I rolled the balls. I upped the curd amount with very solid home made hung curd and played safe adding a tiny pinch of yeast to the main dough when I mixed it into the poolish. The results were amazing. I would encourage anyone to try it. I also experimented with adding hung curd to a simple butter sponge with the most airy results.


  9. Bharati says:

    That’s sweet of you to say. Thank you! I’m planning a larger amount of this slow rise recipe to make a sort of savoury Swiss roll style bread with assorted stuffing. Final proof it, slice into discs and bake side by side but standing up! Wish me luck! 🤞


      1. bharati majumdar says:

        That’s wonderful! I look fwd to it for sure!

        I know this is a long mail, but I am so excited I had to share this with you…. I made a Swiss roll style bread thing I’d heard someone make. I made a slow ferment dough of 350gm flour with 70% hydration and less than ½ tspn yeast, (no fat) with 30 hours or so of refrigeration. It rose brilliantly in the frig! I rolled it out (had to use enough flour!) into a rectangle, smeared it with some olive oil and sun dried tomato paste, scattered left over oven roasted veggies from night before, fresh basil and a mix of left over cheeses in my frig. Then I cut about 2″ wedges of the Swiss roll I’d made and packed them as prettily as possible together. On an impulse I splashed a generous amount of extra virgin olive oil on top and proofed for another 2 hours. Baked for 35 minutes and the result was outstanding….


      2. oladybakes says:

        Sounds absolutely delicious 😋!


  10. Dora says:

    Hi I baked this yesterday and it came out delicious and soft. The rise was real slow and bun was small after the final proofing . Unlike yours where it has beautiful rise during proofing. But the buns rises when in the oven baking and they are beautiful! Do u know why? Thank u!


    1. oladybakes says:

      You can experiment with the timing, take out the fridge and proof a little longer on the counter top before baking.


    2. TH says:

      Hi, can I use natural yogurt but it is not sugar free? Thank you!


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