Overnight Soft Rolls Recipes

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.

OVERNIGHT SOFT ROLLS

Steps:

• In a large mixing bowl, combine 1-¼ cups flour, sugar and yeast.
• In a saucepan, heat the sour cream and water to 120-130 degrees F.
• Add to dry ingredients; beat until blended. Set aside and let mixture sit for 10 minutes.
• Add salt and mix thoroughly. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl, turning to coat. Cover and refrigerate at least 6 hours, preferably overnight.
• Punch dough down. Turn onto a lightly floured surface; roll out to ½-in. thickness. Cut with a floured 2-½-in. biscuit cutter. Using the dull edge of a knife, make an off-center crease in each roll. Fold along crease so the small half is on the top; press among folded edge.
• Place in a greased 15 x 10 x 1-in. baking pan, allowing edges to touch. Cover and let rise in a warm place until doubled, about 30 minutes.
• Brush tops with melted butter. Bake at 375 degrees F for 12-15 minutes or until golden brown.

OVERNIGHT SOFT HERB ROLLS

Steps:

• 1. In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten. 2. Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9- by 13-in. pan. 3. Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes. Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step 3.

SWEET ROLLS OVERNIGHT

Steps:

• Spray your favorite Bundt pan with nonstick spray, and sprinkle with 1/2 cup chopped almonds or nuts of your choice.
• Place about 14 frozen Rhodes bread dough rolls on top.
• In a bowl mix melted butter, Triple Sec, orange rind, cinnamon, brown sugar, salt, vanilla, another 1/2 cup chipped toasted almonds and golden raisins.
• Pour over the frozen rolls.
• Finally sprinkle butterscotch pudding over the top and let rise overnight.
• In the morning preheat oven to 350 degrees and bake for about 40 minutes. Cover with foil the last few minutes if browning too quickly.
• Invert to serve.

OVERNIGHT BREAKFAST ROLL

Steps:

• Cut frozen rolls in half and place in greased bundt pan.
• Mix together pudding, brown sugar, cinnamon, and nuts.
• Sprinkle mixture over rolls in pan.
• Add remaining rolls and sprinkle remaining mixture over top.
• Drizzle melted butter over top.
• Let stand overnight, covered with a towel.
• Cook at 350 degrees F for 25 minutes.

OVERNIGHT CINNAMON ROLLS I

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.