Overnight Soft Rolls Food

OVERNIGHT CINNAMON ROLLS

Steps:

• For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
• Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
• Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
• Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
• Preheat the oven to 350 degrees F.
• When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
• While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

OVERNIGHT YEAST ROLLS

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.

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.

BLUE RIBBON OVERNIGHT ROLLS

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.

SOFT DINNER ROLLS RECIPE

Steps:

• Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer. Cover and allow to sit for 5 minutes. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*
• Add the remaining sugar, egg, butter, salt, and 1 cup flour. With a dough hook or paddle attachment, mix/beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos and video above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
• Keep the dough in the mixer and beat for an additional 3 full minutes or knead by hand on a lightly floured surface for 3 full minutes. (See video tutorial above if you need a visual of kneading dough by hand.)
• Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
• Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls in a cast iron skillet or on a lined baking sheet.*
• When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. (Just eyeball it- doesn't need to be perfect!) Shape each piece into a smooth ball. I do this entirely in my hands and you can watch in the video tutorial above. Arrange in prepared baking pan.
• Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
• Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the rolls towards the bottom of the oven so the tops don't burn.)
• Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
• Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

FABULOUS OVERNIGHT ROLLS

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.

SWEET DINNER ROLLS

Steps:

• Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.
• When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven for 10 to 15 minutes, until golden.

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.