Overnight Rolls Recipe
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 20
- 1 teaspoon salt
- 1 egg
- 1/3 cup canola oil
- melted butter optional
- 1 package (1/4 ounces) active dry yeast
- 1/2 cup plus 3/4 teaspoon sugar divided
- 1-1/3 cups plus 3 tablespoons warm water (110° to 115°), divided
- 4-3/4 to 5-1/4 cups all-purpose flour
- Carbohydrate 0.00216033333333333 g
- Cholesterol 0 mg
- Fat 3.73344200315597 g
- Fiber 0.000883333333333333 g
- Protein 0.000365 g
- Saturated Fat 0.274992666899104 g
- Serving Size 1 1 serving (4g)
- Sodium 0.00146666666666667 mg
- Sugar 0.001277 g
- Trans Fat 0.0454393333717417 g
- Calories 33 calories
Directions 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, about 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 rolls. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 15 minutes before baking. Bake at 375degrees for 12-15 minutes or until lightly browned. Brush with butter if desired. Remove to wire racks to cool. Yield: 20 rolls. Originally published as Overnight Rolls in Country Woman Christmas Annual 1997, p25
