Overnight Reindeer Rolls
Kids love helping in the kitchen. This year, have a little fun making these reindeer-shaped rolls with your little bakers. And make sure to take pictures because the treats will be gone before you know it! —Chris O'Connell, San Antonio, Texas
Total TimePrep: 50 min. + rising Bake: 10 min.
- 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
- 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 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.
- 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.
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.
Nutrition Facts1 roll: 116 calories, 3g fat (2g saturated fat), 24mg cholesterol, 155mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 3g protein.
Originally published as Overnight Refrigerator Rolls in Taste of Home November 2013
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