OVERNIGHT YEAST ROLLS RECIPES
OVERNIGHT YEAST ROLLS RECIPE: HOW TO MAKE IT
It's easy to make light and flavorful rolls with this no-fuss recipe. The dough can also be used for cinnamon rolls, herb bread or coffee cake. —Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, mix sugar, yeast, salt and 3 cups flour. In a small saucepan, heat buttermilk, water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Place dough in a large greased bowl. Cover; refrigerate overnight., Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours., Preheat oven to 400°. Bake until golden brown, 15-20 minutes. Brush with melted butter. Remove from pans to wire racks; serve warm.
Nutrition Facts : Calories 163 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 215mg sodium, CarbohydrateContent 23g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
OVERNIGHT ROLLS RECIPE: HOW TO MAKE IT
I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.
Provided by Taste of Home
Categories Side Dishes
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 20 rolls.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons warm water. Add remaining 1/2 cup sugar, remaining 1-1/3 cups warm water, oil, egg, salt and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into 20 balls. Roll each into an 8-in. rope; tie into a loose knot. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 45 minutes before baking. , Bake at 375° until lightly browned, about 12-15 minutes. Brush with butter if desired. Remove to wire racks to cool.
Nutrition Facts : Calories 165 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 122mg sodium, CarbohydrateContent 28g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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- 1) Add the milk and water to a small bowl (I use a glass measuring cup) microwave for 45 seconds, then stir in the yeast and 2 tsp of sugar, set aside to bloom, about 5 minutes. 2) In the bowl of a standing mixer, add the flour, sugar, salt, bloomed yeast mixture, butter, egg and vanilla, knead on medium speed for 3-5 minutes or until a dough forms. If the dough seems sticky, add an additional 3/4 cup of flour, slowly until the dough pulls from the sides of the mixer. 3) Remove the dough, place in an oiled bowl, cover and allow it to rise until doubled in volume, about 1-1/2 hours. 4) In a small bowl mix together the brown sugar and cinnamon and set aside. 5) Once the dough is risen, deflate, then place on a well floured surface, roll out into a long rectangle, brush with the butter, sprinkle evenly with the cinnamon sugar, then start rolling into a tight long cigar (watch video for clear instructions). 6) Cut out the rolls, you should get about 20 good size rolls here, place them in a large buttered baking pan, cover with some plastic wrap, allow to rest at room temperature for 20 minutes, then place them in the fridge overnight. 7) Take the rolls out of the fridge about an hour and 15 minutes before baking, let them rest and rise somewhere warm until doubled in volume, then preheat your oven to 350 degrees, bake them for 20 minutes until beautiful golden, meanwhile make the glaze. 8) In a small bowl, using a handheld electric whisk, whisk together the cream cheese and butter until creamy, add the vanilla and powder sugar, whisk for a minute until thick and well combined, then slowly add the milk while whisking until you get your desired whisk constancy. 9) Pour glaze over warm rolls and dig in!
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- 1) Add the milk and water to a small bowl (I use a glass measuring cup) microwave for 45 seconds, then stir in the yeast and 2 tsp of sugar, set aside to bloom, about 5 minutes. 2) In the bowl of a standing mixer, add the flour, sugar, salt, bloomed yeast mixture, butter, egg and vanilla, knead on medium speed for 3-5 minutes or until a dough forms. If the dough seems sticky, add an additional 3/4 cup of flour, slowly until the dough pulls from the sides of the mixer. 3) Remove the dough, place in an oiled bowl, cover and allow it to rise until doubled in volume, about 1-1/2 hours. 4) In a small bowl mix together the brown sugar and cinnamon and set aside. 5) Once the dough is risen, deflate, then place on a well floured surface, roll out into a long rectangle, brush with the butter, sprinkle evenly with the cinnamon sugar, then start rolling into a tight long cigar (watch video for clear instructions). 6) Cut out the rolls, you should get about 20 good size rolls here, place them in a large buttered baking pan, cover with some plastic wrap, allow to rest at room temperature for 20 minutes, then place them in the fridge overnight. 7) Take the rolls out of the fridge about an hour and 15 minutes before baking, let them rest and rise somewhere warm until doubled in volume, then preheat your oven to 350 degrees, bake them for 20 minutes until beautiful golden, meanwhile make the glaze. 8) In a small bowl, using a handheld electric whisk, whisk together the cream cheese and butter until creamy, add the vanilla and powder sugar, whisk for a minute until thick and well combined, then slowly add the milk while whisking until you get your desired whisk constancy. 9) Pour glaze over warm rolls and dig in!
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