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 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 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 BUNS
Make and share this Overnight Buns recipe from Food.com.
Provided by Fairy Godmother
Categories Yeast Breads
Time 35m
Yield 4 dz
Number Of Ingredients 9
Steps:
- At 5 pm mix 1 cup water and 1t sugar sprinkle on yeast and sit until bubbly.
- Mix everything else in a large bowl, beating in flour a bit at a time.
- Knead till smooth and elastic.
- Oil top of dough and cover with tea towel to rise.
- At 7 pm punch down.
- At 9 pm pan and cover with a cloth. Let rise overnight.
- Bake at 350°F until light brown.
- Not sure about the yield as I never paid attention.
WHITE OVERNIGHT BUNS
Make and share this White Overnight Buns recipe from Food.com.
Provided by MandyJ
Categories Breads
Time 45m
Yield 5 dozen buns
Number Of Ingredients 8
Steps:
- Combine ½C.
- warm water, 1Tsp sugar and yeast stir and let rise app.
- 10 min.
- In a large bowl combine flour, sugar and salt.
- Combine oil, egg mixture and yeast mixture, pour over dry ingredients and mix well.
- Knead until smooth.
- Let rest 5min.
- ,knead and place into a well oiled bowl.
- Let rise 6 7 hours, punch down and make into buns.
- Let rise overnight and bake in the morning.
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OVERNIGHT YEAST ROLLS - HARBOUR BREEZE HOME
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5/5 (2)Total Time 20 hrs 25 minsServings 72Calories 124 per serving
- Step 1: Make the Yeast Roll Dough:Boil water and sugar 5 minutes. Remove from heat and add butter and salt. Cool to lukewarm. (Don’t cool it too much, though!!) Add eggs and yeast dissolved in sweetened water (1 teaspoon sugar). Add enough flour to make a really firm dough. If you don’t add enough flour, you will find that the buns will rise too much, with consequent loss of flavour and texture.
- Step 2: Let dough rise until double in size.Make dough about 2 p.m. Let rise until double ~ 5 or 6 p.m.
- Step 4: Shape into buns. Shape into buns and put into baking pans, leaving plenty of space between. (Do not make buns very large, for they rise so much.) Set pans of buns on the countertop and cover them with towels.
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