Back to Overnight Reindeer Rolls

Print Options


Card Sizes

Overnight Reindeer Rolls Recipe

Overnight Reindeer Rolls Recipe

Have a little fun making these reindeer-shaped rolls with the kids in your family. And make sure to take pictures—they'll be gone before you know it!—Chris O'Connell, San Antonio, Texas
TOTAL TIME: Prep: 50 min. + rising Bake: 10 min. YIELD:36 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 large eggs
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • 1 large egg
  • 2 teaspoons water
  • 36 raisins (about 2 tablespoons), halved
  • 18 red candied cherries, halved


  • 1. 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 with plastic wrap; refrigerate overnight.
  • 2. 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.
  • 3. 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°.
  • 4. 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 8-10 minutes or until golden brown. Serve warm. Yield: 3 dozen.

Nutritional Facts

1 roll: 116 calories, 3g fat (2g saturated fat), 24mg cholesterol, 155mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 3g protein.

Reviews for Overnight Reindeer Rolls

Loading Image