Overnight Breakfast Roll Food

OVERNIGHT ROLLS

Overnight Rolls image

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

Ingredients

1 package (1/4 ounces) active dry yeast
1/2 cup plus 3/4 teaspoon sugar, divided
1-1/3 cups plus 3 tablespoons warm water (110° to 115°), divided
1/3 cup canola oil
1 large egg, room temperature
1 teaspoon salt
4-3/4 to 5-1/4 cups all-purpose flour
Melted butter, optional

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.

BLUE RIBBON OVERNIGHT ROLLS

Blue Ribbon Overnight Rolls image

Easy tasty recipe! Never any left when I make them.

Provided by Pam Vienneau

Categories Bread Yeast Bread Recipes Rolls and Buns

Time P1DT1h

Yield 24

Number Of Ingredients 7

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm milk
½ cup white sugar
2 eggs, beaten
½ cup butter, melted
1 teaspoon salt
4 cups all-purpose flour

Steps:

In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.
In the morning, divide the dough in half. Roll each half into a 9 inch 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.
Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

Nutrition Facts : Calories 137.8 calories, Carbohydrate 20.7 g, Cholesterol 26.5 mg, Fat 4.7 g, Fiber 0.6 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 134.7 mg, Sugar 4.7 g

SWEET ROLLS OVERNIGHT

Sweet Rolls Overnight image

This is from one of my favorite cookbooks by "KCTS Cooks" a local TV station. This one is called "Favorite Recipes" and it is from a local viewer here in Gig Harbor, Washington. Marti says it is always a big hit and for variations she has used coconut pudding with rum and coconut extract. I haven't made it yet but there is no yeast needed and I'm yeast challenged. :) Cooking time does not include overnight rising.

Provided by teresas

Categories Breads

Time 50m

Yield 14 rolls, 14 serving(s)

Number Of Ingredients 11

Ingredients

1 cup almonds, chopped and divided
14 Rhodes frozen rolls
1/2 cup butter, melted
1/4 cup triple sec, Grand Marnier (or liqueur of your choice)
1 teaspoon orange rind, grated
1 teaspoon cinnamon
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup golden raisins or 1/4 cup dried cranberries
1 (3 1/2 ounce) package instant butterscotch pudding mix (not diet)

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.

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