Save on Pinterest
Menu
Mag cover Overlay image

Overnight Reindeer Rolls

Add a Review
Test Kitchen Approved
Total Time

Prep: 50 min. + rising Bake: 10 min.

Makes

3 dozen

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
Next Recipe
Recommended
Fold Over Tortilla Bake Exps Mtbz18 5912 B03 13 10b 336 Tried-and-True 13×9 Recipes
Read Next
The Angry Mama Microwave Cleaner Is the Kitchen Gadget We Didn’t Know We Needed
The Angry Mama Microwave Cleaner Is the Kitchen Gadget We Didn’t Know We Needed
Cheddar Pan Rolls
Cheddar Pan Rolls
Caraway Rye Dinner Rolls
Caraway Rye Dinner Rolls
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 large eggs, room temperature
  • 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 large egg
  • 2 teaspoons water
  • 36 raisins (about 2 tablespoons), halved
  • 18 red candied cherries, halved

Directions

  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 and 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 until golden brown, 8-10 minutes. 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 Facts

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

More from Taste of Home

Caraway Rye Dinner Rolls
Caraway Rye Dinner Rolls
Buttery Crescent Rolls
Buttery Crescent Rolls
Cheddar Pan Rolls
Cheddar Pan Rolls
Easy Yeast Rolls
Easy Yeast Rolls
Herbed Accordion Dinner Rolls
Herbed Accordion Dinner Rolls
Autumn Sweet Rolls with Cider Glaze
Autumn Sweet Rolls with Cider Glaze
Angel Biscuits
Angel Biscuits
Easy Batter Rolls
Easy Batter Rolls
Zwieback Rolls
Zwieback Rolls
Traditional Hot Cross Buns
Traditional Hot Cross Buns
Golden Honey Pan Rolls
Golden Honey Pan Rolls
Baker’s Dozen Yeast Rolls
Baker’s Dozen Yeast Rolls
Icebox Potato Rolls
Icebox Potato Rolls
Overnight Rolls
Overnight Rolls
Rosemary Orange Bread
Rosemary Orange Bread
Hungarian Nut Rolls
Hungarian Nut Rolls
Makeover Cheddar Biscuits
Makeover Cheddar Biscuits
Best Ever Crescent Rolls
Best Ever Crescent Rolls
Honey-Squash Dinner Rolls
Honey-Squash Dinner Rolls
Cranberry Apple Muffins
Cranberry Apple Muffins