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Overnight Reindeer Rolls

 Overnight Reindeer Rolls
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
36 ServingsPrep: 50 min. + rising Bake: 10 min.

Ingredients

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

Directions

  • 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.
  • Turn dough onto a floured surface; divide and shape into 36 balls.
  • Roll each into a 5-in. log. Cut each log 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.

2 of 2

Overnight Reindeer Rolls (continued)

Directions (continued)

  • 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°.
  • 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.
Knot-Shaped Rolls: Shape dough into 36 balls. Roll each into a 6-in. rope; tie into a loose knot. Tuck ends under; place 2 in. apart on greased baking sheets. Let rise and bake as recipe directs, increasing baking time to 10-12 minutes. S-Shaped Rolls: Divide dough into 36 portions. Roll each into a 10-in. rope. Shape rope into an “S”, then coil each end until it touches the center; place 2 in. apart on greased baking sheets. Let rise and bake as recipe directs, increasing baking time to 10-12 minutes.
Nutritional Facts: 1 roll equals 116 calories, 3 g fat (2 g saturated fat), 24 mg cholesterol, 155 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.