Overnight Rolls
Overnight Rolls can be made ahead and chilled in the fridge until the day of serving. Soft, fluffy, absolutely irresistible rolls that melt in your mouth!
Ingredients
- 4 1/2 teaspoons dry yeast, Instant or rapid rise
- 1/2 teaspoon sugar
- 1/4 cup warm tap water*
- 2 eggs
- 1 cup warm water
- 1/2 cup butter, melted
- 4 1/2 cups flour*, plus more for rolling out
- 1/4 cup sugar
- 2 teaspoons salt
- 3 tablespoons unsalted butter, for rolling out
Instructions
- Sprinkle yeast and sugar over 1/4 cup of warm water. Let stand for 10 minutes or until foamy.
- Beat eggs and melted butter into 1 cup of warm water in a large bowl, or the bowl of a stand mixer. The butter may separate a bit, this is not a problem. Add yeast mixture to the egg mixture.
- Add 4 cups flour, 1/4 cup sugar and 2 teaspoons salt to the liquid mixture in large bowl. Mix with the paddle attachment or a large wood spoon or spatula. Add 1/4 cup remaining flour to make soft dough (if needed*). Cover tightly with plastic wrap and refrigerate overnight.
- Three hours before baking, remove dough from fridge and split dough in half. Roll each half into a 12-inch circle, one at a time.
- Spread melted butter over rolled out dough, and cut each circle into 8 even pieces. Starting with the large end, roll the dough and place on a lightly greased baking sheet or 2-9x13 pans.
- Cover with light cloth and let rise for 2 hours in a warm place*.
- Bake at 375 degrees for 12 to 15 minutes.
Notes
- The water for softening yeast and the water added to the eggs should be warm, but not hot. The water should be about the same temperature as you would use to bathe a baby!
- I use all-purpose flour for this recipe. The flour should be room temperature. If you store your flour in the fridge or another cool place, let it come to room temperature before using in this recipe.
- The amount of flour added will depend largely upon the climate (dry or humid) the size of the eggs, and the temperature of the wet ingredients when added to the dry ingredients. Start with 4 cups of flour and add more if needed. The dough should be slightly sticky, but not wet.
- A "warm place" is an area in the kitchen free of drafts. The kitchen temperature should be at least 70-72 degrees. Do not place the rolls directly on a stone countertop, always use a cloth underneath so the pan will not get chilled from the stone surface.
- This recipe may also be made without refrigerating overnight. Simply make the dough, let rise in a covered bowl for 1 hour in a warm place. Form the rolls and let rise for about 45 minutes to 1 hour. Bake as directed.