Overnight Cold Water Rolls Recipes

OVERNIGHT COLD WATER ROLLS

Steps:

• At 4pm, combine yeast with 1/2 cup warm water and 1 teaspoons sugar. Let stand 10 minutes.
• Combine water, sugar, oil, salt, egg, and yeast mixture. Add flour, cup by cup, until stiff, then turn out on board and knead in remaing flour Knead for 10 minutes.
• Let rise in greased bowl. At 7 pm, punch dough down. At 10pm, for into rolls. Allow at least 1-inch space around each roll.
• Leave, uncovered, overnight on greased pans. In morning, bake for 20 minutes at 375°F.

OVERNIGHT REFRIGERATOR ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl, turning once to grease the top. Cover and refrigerate overnight., Punch dough down. Turn onto a lightly floured surface; divide into 12 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Bake at 400° for 15-20 minutes or until golden brown. Remove from pans to wire racks.

FABULOUS OVERNIGHT ROLLS

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.

OVERNIGHT ROLLS

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.