OVERNIGHT ROLLS
I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 20 rolls.
Number Of Ingredients 8
Steps:
- In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons water. Add remaining sugar and water, oil, egg, salt and 2 cups flour; mix well. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into 20 balls. Roll each into a 8-in. rope; tie into a loose knot. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 45 minutes before baking. , Bake at 375° until lightly browned, about 12-15 minutes. Brush with butter if desired. Remove to wire racks to cool.
Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 122mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 1g fiber), Protein 4g protein.
ANGIE'S PERFECT DINNER ROLLS
This is a recipe given to me by my aunt. The rolls are excellent!
Provided by Cristy H.
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 4h35m
Yield 36
Number Of Ingredients 8
Steps:
- Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour.
- Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times.
- Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
- Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.
Nutrition Facts : Calories 158.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 3.6 g, Sodium 177.1 mg, Sugar 3.7 g
UNBELIEVABLE ROLLS
Simple dinner rolls that are easy to make. Dough is also a great base for cinnamon rolls.
Provided by SHERLIE
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h15m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from heat, and mix in the eggs and yeast.
- Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not stir. Cover with a lid, and let stand for 20 to 30 minutes.
- Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly. Cover, and let rise for 20 to 30 minutes.
- Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.
- Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 37.2 g, Cholesterol 24.2 mg, Fat 6.9 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1.4 g, Sodium 225.9 mg, Sugar 7 g
FABULOUS OVERNIGHT ROLLS
I found this recipe in a magazine almost 35 years ago and have been using it ever since. This is a sweet dough that is easy to make and very soft, but, it can be formed into different shapes on the board with sufficient flour (I always have made crescents). You can use all purpose flour or bread flour (the original recipe called for unbleached flour, I use all purpose). I have tried butter and shortening in making these rolls and my family and I love both. The butter makes richer rolls, while shortening makes fluffier rolls. They can be made weeks ahead and frozen. Hope you try them.
Provided by Nathans Nana
Categories Breads
Time 1h10m
Yield 32 Rolls
Number Of Ingredients 10
Steps:
- *Prepare the night before:.
- Heat milk, butter, sugar and salt in saucepan, just until butter melts; remove from heat and cool slightly. (85 degrees).
- Dissolve yeast in warm water (110 degrees) in large bowl of electric mixer.
- When milk mixture is lukewarm (85 degrees), beat into yeast.
- Add 2 cups flour and beat at slow, then medium speed 2 minutes. (There should be no lumps.)
- Beat in eggs; when well blended, stop mixer and scrape down beaters and bowl.
- Slowly add 1 cup flour, beating at low speed 2 minutes.
- Remove beaters, stir in 3/4 cup flour and beat with wooden spoon until dough is smooth and elastic.
- Oil a large bowl and turn dough into it, leaving room for expansion; brush top with oil and cover with plastic (wrap airtight).
- Refrigerate up to 2 days, punching down whenever double in bulk (about every 9-10 hours).
- SHAPING: Remove from refrigerator 2 1/2 to 3 hours before shaping.
- Punch dough down and beat out all air bubbles by kneading.
- Divide dough in 4 equal pieces. Sprinkle remaining 1/4 cup flour on board and roll each piece into a circle 1/8 thick.
- Brush with melted butter, then cut each circle in about 8 wedges; roll each up from wide to narrow end to form a crescent.
- Arrange crescents on lightly oiled (I use Pam) baking sheets, allowing room for rolls to triple in size. Brush with more melted butter, cover with plastic and set in a warm place to rise (about 1 hour).
- Bake in preheated 400 degree oven about 10 to 12 minutes, or until pale gold.
- Remove to racks to cool.
- When cool, you can bag them airtight and refrigerate or freeze.
Nutrition Facts : Calories 131.4, Fat 7.4, SaturatedFat 4.1, Cholesterol 29.5, Sodium 85.8, Carbohydrate 13.9, Fiber 0.5, Sugar 1.6, Protein 2.4
OVERNIGHT SOFT ROLLS
These rolls are soft and very slightly sweet. They have a thin buttery crust and are good with just about anything. The yield is estimated since it will largely depends on the size of your rolls. This recipe's credit goes to Eamurray.
Provided by YungB
Categories Yeast Breads
Time 8h12m
Yield 24 rolls, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large mixing bowl, combine 1-¼ cups flour, sugar and yeast.
- In a saucepan, heat the sour cream and water to 120-130 degrees F.
- Add to dry ingredients; beat until blended. Set aside and let mixture sit for 10 minutes.
- Add salt and mix thoroughly. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
- Place in a greased bowl, turning to coat. Cover and refrigerate at least 6 hours, preferably overnight.
- Punch dough down. Turn onto a lightly floured surface; roll out to ½-in. thickness. Cut with a floured 2-½-in. biscuit cutter. Using the dull edge of a knife, make an off-center crease in each roll. Fold along crease so the small half is on the top; press among folded edge.
- Place in a greased 15 x 10 x 1-in. baking pan, allowing edges to touch. Cover and let rise in a warm place until doubled, about 30 minutes.
- Brush tops with melted butter. Bake at 375 degrees F for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 467.9, Fat 12.6, SaturatedFat 6.9, Cholesterol 92.5, Sodium 545.3, Carbohydrate 74.8, Fiber 2.9, Sugar 8.7, Protein 13.1
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