Blue Ribbon Overnight Rolls Recipes

BLUE RIBBON OVERNIGHT ROLLS

Steps:

• In large bowl mix together yeast, milk and sugar then let stand for 30 minutes.
• Mix eggs, butter and salt into yeast mixture.
• Mix in flour 2 cups at a time then cover with wax paper.
• Let dough stand at room temperature overnight.
• In the morning divide dough in half then roll each half into a 9" round circle.
• Cut each round into 12 pie shaped wedges.
• Roll up each wedge starting from wide end to the tip.
• Place on greased cookie sheets.
• Let stand until ready to bake then bake at 375 for 15 minutes.

BLUE RIBBON OVERNIGHT ROLLS

Steps:

• In Kitchenaid bowl mix sugar and milk together, then add yeast. Mix and let stand 30 minutes.
• Add butter, salt, and eggs mix well. Add 2 cups flour and mix. Attach dough hook, and add other 2 cups of flour. Run mixer till dough pulls off wall. Remove hook, cover with plastic wrap, and let sit 12 hours or overnight.
• Punch down, and divide in half. On floured board, roll each half into 10" circle. For large rolls, cut in quarters, for small rolls, cut in 1/8's. From the large side, roll each piece up. Place on greased baking sheets, and cover with plastic. Let rise at room temperature for at least 2 hours, but more is fine.
• When ready to bake, mix 1 egg with 2 tsp. of water. Brush all visible sides of rolls with mixture.
• Bake at 375 degrees F for 15 minutes.

BLUE-RIBBON HERB ROLLS

Steps:

• In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose 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. Turn onto a lightly floured surface; divide into 6 portions. Divide each into 24 pieces. Shape each into a 1-in. ball; place 3 balls in each greased muffin cup. Cover and let rise until doubled, 20-25 minutes., Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks.

OVERNIGHT ROLLS

Steps:

• In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons water. Add remaining sugar and 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 a 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.