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.
TASTY BUNS
Excellent yeast buns that can be used for hamburgers or just plain dinner rolls. They don't take long to make and have never failed for me!
Provided by Charlene Kaunert
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes.
- Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes.
- Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size.
- Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes.
Nutrition Facts : Calories 300.4 calories, Carbohydrate 45.3 g, Cholesterol 1.6 mg, Fat 10.1 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 1.5 g, Sodium 204.2 mg, Sugar 5.3 g
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.
OVERNIGHT STICKY BUNS
These bakery favorites are often too sweet, too big, too rich, and just too much. If you like, sticky buns can be made and shaped the night before and then refrigerated. The next morning, set the baking dish in a warm-water bath to speed the dough's rise. This recipe has four components: the dough that is shaped into buns, the filling that creates the swirl in the shaped buns, the caramel glaze that bakes in the bottom of the baking dish along with the buns, and the pecan topping that garnishes the buns once baked. Although the ingredient list may look long, note that many ingredients are repeated. Leftover sticky buns can be wrapped in foil or plastic wrap and refrigerated for up to 3 days, but they should be warmed through before serving. They reheat quickly in a microwave oven (for 2 buns, about 2 minutes at 50 percent power works well); they can also be put into a 325-degree oven for about 8 minutes.
Provided by Cucina Casalingo
Categories Breads
Time 3h30m
Yield 12 buns
Number Of Ingredients 23
Steps:
- For the dough:.
- In bowl of standing mixer, whisk eggs to combine; add buttermilk and whisk to combine.
- Whisk in sugar, salt, and yeast.
- Add about 2 cups flour and butter; stir with wooden spoon or rubber spatula until evenly moistened and combined.
- Add all but about 1/4 cup remaining flour and knead with dough hook at low speed 5 minutes. Check consistency of dough (dough should feel soft and moist but should not be wet and sticky; add more flour, if necessary); knead at low speed 5 minutes longer (dough should clear sides of bowl but stick to bottom).
- Turn dough out onto lightly floured work surface; knead by hand about 1 minute to ensure that dough is uniform (dough should not stick to work surface during hand kneading; if it does stick, knead in additional flour 1 tablespoon at a time).
- Lightly spray large bowl or plastic container with nonstick cooking spray.
- Transfer dough to bowl, spray dough lightly with cooking spray, then cover bowl tightly with plastic wrap and set in warm, draftfree spot until doubled in volume, 2 to 2 1/2 hours.
- For the glaze:
- Meanwhile, combine all ingredients for glaze in small saucepan; cook over medium heat, whisking occasionally, until butter is melted and mixture is thoroughly combined.
- Pour mixture into nonstick metal 13- by 9-inch baking dish; using rubber spatula, spread mixture to cover surface of baking dish.
- Set baking dish aside.
- To assemble and bake buns:
- For filling, combine brown sugar, cinnamon, cloves, and salt in small bowl and mix until thoroughly combined, using fingers to break up sugar lumps; set aside.
- Turn dough out onto lightly floured work surface.
- Gently shape dough into rough rectangle with long side nearest you.
- Lightly flour dough and roll to 16- by 12-inch rectangle.
- Brush dough with 1 tablespoon melted butter, leaving 1/2-inch border along top edge; with butter remaining on brush, brush sides of baking dish.
- Sprinkle filling mixture over dough, leaving 3/4-inch border along top edge; smooth filling in even layer with hand, then gently press mixture into dough to adhere.
- Beginning with long edge nearest you, roll dough into taut cylinder. Firmly pinch seam to seal and roll cylinder seam-side down.
- Very gently stretch to cylinder of even diameter and 18-inch length; push ends in to create even thickness.
- Using serrated knife and gentle sawing motion, slice cylinder in half, then slice each half in half again to create evenly sized quarters.
- Slice each quarter evenly into thirds, yielding 12 buns (end pieces may be slightly smaller).
- 5Arrange buns cut-side down in prepared baking dish; cover tightly with plastic wrap and refrigerate 10 to 14 hours.
- Place baking pan in warm-water bath (about 120 degrees) in kitchen sink or large roasting pan for 20 minutes.
- Remove from water bath and let stand at room temperature until buns look slightly puffy and are pressed against one another, about 1 1/2 hours.
- About an hour before baking, adjust oven rack to lowest position, place pizza stone on rack (if using), and heat oven to 350 degrees.
- Place baking pan on pizza stone; bake until golden brown and center of dough registers about 180 degrees on instant-read thermometer, 25 to 30 minutes.
- Cool on wire rack 10 minutes; invert onto rimmed baking sheet, large rectangular platter, or cutting board. With rubber spatula, scrape any glaze remaining in baking pan onto buns; let cool while making pecan topping.
- For the topping:
- Combine butter, brown sugar, corn syrup, and salt in small saucepan and bring to simmer over medium heat, whisking occasionally to thoroughly combine.
- Off heat, stir in vanilla and pecans until pecans are evenly coated. Using soup spoon, spoon heaping tablespoon nuts and topping over center of each sticky bun.
- Continue to cool until sticky buns are warm, 15 to 20 minutes. Pull apart or use serrated knife to cut apart sticky buns; serve.
Nutrition Facts : Calories 546, Fat 23, SaturatedFat 11.3, Cholesterol 91.2, Sodium 319.3, Carbohydrate 79.2, Fiber 2.3, Sugar 39, Protein 7.8
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