OVERNIGHT REINDEER ROLLS
Kids love helping in the kitchen. This year, have a little fun making these reindeer-shaped rolls with your little bakers. And make sure to take pictures because the treats will be gone before you know it! -Chris O'Connell, San Antonio, Texas
Provided by Taste of Home
Time 1h
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight., Turn dough onto a floured surface; divide and shape into 36 balls. Roll each into a 5-in. log. Cut each log lengthwise halfway down the center. Pull the cut sections apart for antlers. Using kitchen shears, snip 1/2-in. cuts along outer sides for antler points. Flatten uncut half of log for face., Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 400°., In a small bowl, whisk egg and water until blended; brush over rolls. Press raisin halves into dough for eyes; press cherry halves into dough for noses. Bake until golden brown, 8-10 minutes. Serve warm.
Nutrition Facts : Calories 116 calories, Fat 3g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g 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.
FEATHERLIGHT ROLLS
"Aptly named for their featherlight texture, these tender rolls from my Mama-Louise Smart-were a favorite of family and friends alike," writes Terri Duhon from Bryan, Texas. "They're just as tasty the next day with a slice of cheese on each section of the cloverleaf."
Provided by Taste of Home
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Stir in 1 tablespoon sugar; let stand 5 minutes. Add the milk, shortening, eggs, salt, 3 cups flour and remaining sugar. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (mixture will be sticky). Do not knead. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Divide each portion into three pieces; shape each into a ball. Place three balls in each greased muffin cup. Cover and let rise in a warm place until doubled, about 1-3/4 hours. , Preheat oven to 350°. Bake 13-15 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 126 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
OVERNIGHT BUTTER ROLLS
These rolls are perfect for holiday meals. Half of the preparation is the day before. These are probably the easiest, lightest, tastiest, dinner rolls I have ever made. Don't even require that messy kneading!
Provided by chickpea
Categories Yeast Breads
Time 40m
Yield 32 rolls
Number Of Ingredients 7
Steps:
- Sprinkle yeast into 1/4 cup very warm water.
- Stir and set aside.
- In a large bowl beat eggs and blend in dissolved yeast.
- Add 2 1/2 cups flour alternating with 1 cup very warm water.
- Mix in sugar and 1/2 cup melted butter and salt.
- Mix until smooth.
- Beat in remaining flour to make a soft dough.
- Cover with a tea towel and let rise in a warm draft free place until doubled in bulk (1-2 hrs).
- Punch dough down and cover with plastic wrap and refrigerate overnight.
- When ready to bake rolls, punch down refrigerated dough and divide into 2 pieces of dough.
- Roll each half into pieced 8 inches by 15 inches.
- Spread lavishly with softened butter.
- Starting with the long edge, roll jelly roll fashion.
- Cut with a very sharp knife of piece or thread into 1 inch slices.
- Place slices into muffin tin with cut side up.
- Let rise to double (40 to 60 minutes).
- Bake 8- 10 minutes in a 400 degree oven to golden brown.
- Brush with melted butter and cool on a rack.
Nutrition Facts : Calories 129.5, Fat 5, SaturatedFat 2.9, Cholesterol 31.3, Sodium 183.2, Carbohydrate 18.2, Fiber 0.6, Sugar 3.2, Protein 2.8
OVERNIGHT SOFT ROLLS
These rolls are soft and very slightly sweet. They have a thin buttery crust and are good with just about anything. The yield is estimated since it will largely depends on the size of your rolls. This recipe's credit goes to Eamurray.
Provided by YungB
Categories Yeast Breads
Time 8h12m
Yield 24 rolls, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 467.9, Fat 12.6, SaturatedFat 6.9, Cholesterol 92.5, Sodium 545.3, Carbohydrate 74.8, Fiber 2.9, Sugar 8.7, Protein 13.1
OVERNIGHT BREAKFAST ROLL
Easy to make the night before and pop in the oven morning of. My Great-Grandmother would make this for us every time we came to visit her. The rolls are balls of frozen dough (not thawed or cooked), I've always just bought them from the store, but I guess you could use homemade frozen rolls too.
Provided by JediEve
Categories Breads
Time 40m
Yield 1 bundt
Number Of Ingredients 6
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.
Nutrition Facts : Calories 1805.5, Fat 110.3, SaturatedFat 61.1, Cholesterol 244, Sodium 2353.8, Carbohydrate 207.9, Fiber 3.1, Sugar 199.6, Protein 6.9
OVERNIGHT FLUFFY ROLLS
Updated and corrected recipe! I watched Mom make the rolls for Christmas dinner this year, and have updated the recipe to make sure all the amounts and steps are just right. :) Mom originally got the recipe from Aunt Lee, and these are my favorite dinner rolls. They take a bit of time to prepare, but they're well-worth it. I know it's a lot easier to buy rolls from the Pillsbury Doughboy, but they're not nearly as good. :) This is what's on the table at our family gatherings. Prep time includes day-of-baking rising.
Provided by Julesong
Categories Yeast Breads
Time 2h12m
Yield 24 delicious rolls
Number Of Ingredients 10
Steps:
- Dissolve the sugar then the yeast in the warm water; let "proof" for about 10 minutes - it should swell and get bubbly.
- In a large bowl, beat together the eggs and sugar until light. Mix in the oil, milk, and proofed yeast until well blended.
- In a separate bowl, mix together the dry ingredients. Add mixture to the wet ingredients and mix until dough is smooth and elastic (it will be fairly sticky).
- Pour dough into large oiled bowl and let rise for 4 hours or overnight in refrigerator.
- Spray baking sheets with baking spray or lightly butter.
- Pour onto floured board, divide the dough in half.
- Roll out each half as you would for a pie crust (make sure to dust the roller with flour), then cut the dough into 12 pie-piece shaped pieces. Roll each piece into a crescent shape or shape rolls however you wish.
- Place shaped rolls on the baking sheets, then put in a warm place to rise, about 2 to 3 hours.
- When ready to bake, preheat oven to 350 degrees F. Bake for 10 to 12 minutes until golden.
Nutrition Facts : Calories 145.9, Fat 5.5, SaturatedFat 1, Cholesterol 16.9, Sodium 134.7, Carbohydrate 20.8, Fiber 0.6, Sugar 4.3, Protein 3.1
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
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 WHOLE WHEAT ROLLS
I love to bake and even have a small business selling bread. Making rolls and bread from scratch is an art easily mastered with practice. The swirled shape of these rolls is very attractive.
Provided by Taste of Home
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1/2 cup butter, honey, salt, eggs, whole wheat flour and 1/2 cup all-purpose flour. Beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. , Do not knead. 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. Cover and refrigerate overnight. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 15x8-in. rectangle. Brush with remaining butter to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 15 rolls. , Place rolls, cut side up, in greased muffin cups. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 400° for 8-10 minutes or until golden brown. Remove from pans to wire racks. Brush with additional butter. Cool.
Nutrition Facts : Calories 138 calories, Fat 5g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 211mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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