- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1-1/2 teaspoons salt
- 5-1/2 to 6 cups all-purpose flour
- 1 cup buttermilk
- 1/2 cup water
- 1/2 cup butter, cubed
- 3 large eggs
- 2 tablespoons butter, melted
- In a large bowl, mix sugar, yeast, salt and 3 cups flour. In a small saucepan, heat buttermilk, water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Do not knead. Place dough in a large greased bowl. Cover with plastic wrap; refrigerate overnight.
- Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours.
- Preheat oven to 400°. Bake 15-20 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks; serve warm. Yield: 2 dozen.
Reviews for Overnight Yeast Rolls
"This is a keeper! I made the dough at night- very quick. In the morning, I shaped the rolls, and left them to rise while I went to church, Then came home and baked them- how easy is that!! They are soft and fluffy like the old time cafeteria rolls. I confess I did not have buttermilk on hand, so used the old time stand by of milk with 1 tsp vinegar in place of it. They rise about double- and rise more while baking- mine were not individual little rolls like the photo- but big fluffy connecting rolls"