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Overnight Rolls

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.
20 ServingsPrep: 25 min. + chilling Bake: 15 min.

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 egg
  • 1 teaspoon salt
  • 4-3/4 to 5-1/4 cups all-purpose flour
  • Melted butter, optional

Directions

  • 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, about
  • 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 rolls. Place on a greased baking
  • sheet; cover and refrigerate overnight. Allow rolls to sit at room
  • temperature for 15 minutes before baking.
  • Bake at 375° for 12-15 minutes or until lightly browned. Brush
  • with butter if desired. Remove to wire racks to cool. Yield: 20
  • rolls.
© Taste of Home 2013

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Overnight Rolls (continued)

Nutrition Facts: 1 serving (1 each) equals 165 calories, 4 g fat (1 g saturated fat), 11 mg cholesterol, 122 mg sodium, 28 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013