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
Overnight Yeast Rolls
Overnight Yeast Rolls
Prep Time
20 min
Cook Time
15 min
Yield
2 dozen
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, room temperature
- 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; 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 until golden brown, 15-20 minutes. Brush with melted butter. Remove from pans to wire racks; serve warm.
Nutrition Facts
1 roll: 163 calories, 6g fat (3g saturated fat), 36mg cholesterol, 215mg sodium, 23g carbohydrate (1g sugars, 1g fiber), 4g protein.
