Overnight Yeast Rolls Recipe

5 1 1
Overnight Yeast Rolls Recipe
Overnight Yeast Rolls Recipe photo by Taste of Home
Publisher Photo

Overnight Yeast Rolls Recipe

Read Reviews
5 1 1
Publisher Photo
It's easy to make light and flavorful rolls with this no-fuss recipe. The dough can also be used for cinnamon rolls, herb bread or coffee cake. —Trisha Kruse, Eagle, Idaho
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 15 min.

Ingredients

  • 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

Directions

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.
Originally published as Overnight Yeast Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p142

  • 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
  1. 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).
  2. Do not knead. Place dough in a large greased bowl. Cover with plastic wrap; refrigerate overnight.
  3. 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.
  4. 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.
Originally published as Overnight Yeast Rolls in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p142

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misscoffeepot User ID: 7519492 253983
Reviewed Sep. 11, 2016

"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"

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