OVERNIGHT YEAST ROLLS
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
Time 35m
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, Fat 6g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 215mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
OVERNIGHT ROLLS
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
Time 40m
Yield 20 rolls.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 122mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
OVERNIGHT REFRIGERATOR ROLLS
Homemade dinner rolls couldn't be tastier. Their buttery flavor makes them a heartwarming accompaniment to soups, salads and a variety of entrees.-Jennifer Kauffman Figueroa, Greenville, South Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 207mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
OVERNIGHT ROLLS
My mom gave me this recipe. It is a little time consuming on the first day because you have to punch it down every hour. However it is great if you want to have fresh rolls and not the mess the day you bake. I make these every year for Thanksgiving. All I have to do is bake on Thanksgiving morning no utensils and flour everywhere, wonderful. Every time I make them someone wants the recipe. They are great because if you want hamburger buns you make the dough balls the size of a tennis ball and flatten it out. They have very little yeast, so they will stay fresh in an air tight container for usually a week.
Provided by startnover
Categories Yeast Breads
Time 12m
Yield 65 serving(s)
Number Of Ingredients 7
Steps:
- At four p.m. dissolve the yeast in warm water.
- Add butter, salt, sugar, and beaten eggs.
- Add enough of the flour to make a fairly stiff dough.
- Mix and knead, and set in a warm place.
- Let the dough rise and punch it down every hour four times.
- At nine p.m. make into egg size balls and place on a greased cookie sheet. Do not crowed they need room to expand.
- Cover cookie sheets with clean kitchen towels and then place the whole thing into to plastic shopping bags, one on each end with sides tucked under. Leave out on counter overnight (not the fridge).
- Next morning bake at 350 degrees 12 minutes.
- Remove from oven and brush tops with butter.
- amount is approx.
Nutrition Facts : Calories 96.9, Fat 1.8, SaturatedFat 1, Cholesterol 10.3, Sodium 48.6, Carbohydrate 17.8, Fiber 0.5, Sugar 3.1, Protein 2.2
OVERNIGHT CINNAMON ROLLS I
Make the night before, rolls rise in the fridge overnight and bake the next morning. Easy and delicious. Enjoy!
Provided by DENDES5238
Categories Bread Yeast Bread Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm.
- In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.
- Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.
- The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.
- Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 73.2 g, Cholesterol 62.6 mg, Fat 7.6 g, Fiber 1.9 g, Protein 7.7 g, SaturatedFat 4.1 g, Sodium 262 mg, Sugar 34.8 g
OVERNIGHT STICKY ROLLS
Smiles will greet you when you serve these yummy rolls. Seasoned with cinnamon and baked in a rich, gooey syrup, the goodies please everyone I know!
Provided by Taste of Home
Time 55m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, water and shortening to 120°-130°. Add to the flour mixture. Beat on low speed for 2 minutes; beat on medium for 3 minutes. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 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., Meanwhile, in a saucepan, combine 1/2 cup butter, brown sugar and corn syrup. Cook and stir over medium-low heat until sugar is dissolved and butter is melted. Pour into two greased 13x9-in. baking pans. Sprinkle with pecans., Punch dough down. Turn onto a floured surface; divide dough in half. Roll each portion into a 12x8-in. rectangle. Spread with remaining butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up, jelly-roll style, starting with a long side; pinch seams to seal. , Cut into 1-in. slices. Place rolls, cut side down, in prepared pans. Cover and refrigerate overnight. Remove from the refrigerator 20 minutes before baking. Bake at 400° for 20-25 minutes or until golden brown. Invert rolls onto a serving platter.
Nutrition Facts :
FABULOUS OVERNIGHT ROLLS
I found this recipe in a magazine almost 35 years ago and have been using it ever since. This is a sweet dough that is easy to make and very soft, but, it can be formed into different shapes on the board with sufficient flour (I always have made crescents). You can use all purpose flour or bread flour (the original recipe called for unbleached flour, I use all purpose). I have tried butter and shortening in making these rolls and my family and I love both. The butter makes richer rolls, while shortening makes fluffier rolls. They can be made weeks ahead and frozen. Hope you try them.
Provided by Nathans Nana
Categories Breads
Time 1h10m
Yield 32 Rolls
Number Of Ingredients 10
Steps:
- *Prepare the night before:.
- Heat milk, butter, sugar and salt in saucepan, just until butter melts; remove from heat and cool slightly. (85 degrees).
- Dissolve yeast in warm water (110 degrees) in large bowl of electric mixer.
- When milk mixture is lukewarm (85 degrees), beat into yeast.
- Add 2 cups flour and beat at slow, then medium speed 2 minutes. (There should be no lumps.)
- Beat in eggs; when well blended, stop mixer and scrape down beaters and bowl.
- Slowly add 1 cup flour, beating at low speed 2 minutes.
- Remove beaters, stir in 3/4 cup flour and beat with wooden spoon until dough is smooth and elastic.
- Oil a large bowl and turn dough into it, leaving room for expansion; brush top with oil and cover with plastic (wrap airtight).
- Refrigerate up to 2 days, punching down whenever double in bulk (about every 9-10 hours).
- SHAPING: Remove from refrigerator 2 1/2 to 3 hours before shaping.
- Punch dough down and beat out all air bubbles by kneading.
- Divide dough in 4 equal pieces. Sprinkle remaining 1/4 cup flour on board and roll each piece into a circle 1/8 thick.
- Brush with melted butter, then cut each circle in about 8 wedges; roll each up from wide to narrow end to form a crescent.
- Arrange crescents on lightly oiled (I use Pam) baking sheets, allowing room for rolls to triple in size. Brush with more melted butter, cover with plastic and set in a warm place to rise (about 1 hour).
- Bake in preheated 400 degree oven about 10 to 12 minutes, or until pale gold.
- Remove to racks to cool.
- When cool, you can bag them airtight and refrigerate or freeze.
Nutrition Facts : Calories 131.4, Fat 7.4, SaturatedFat 4.1, Cholesterol 29.5, Sodium 85.8, Carbohydrate 13.9, Fiber 0.5, Sugar 1.6, Protein 2.4
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- In a large mixing bowl combine the warm water and yeast; stir to dissolve yeast. Add 1-1/2 cups of the flour, the sugar, 1/3 cup melted butter, egg, and salt. Beat with an electric mixer on low speed for 1 minute, scraping sides of bowl constantly. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky).
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