Overnight Rolls
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 20
- 1 teaspoon salt
- 1/3 cup canola oil
- melted butter optional
- 1 large egg room temperature
- 1/2 cup plus 3/4 teaspoon sugar divided
- 1 package (1/4 ounces) active dry yeast
- 1-1/3 cups plus 3 tablespoons warm water (110° divided
- 4-3/4 to 5-1/4 cups all-purpose flour
- Carbohydrate 0.0214103333333333 g
- Cholesterol 10.575 mg
- Fat 3.98194200315597 g
- Fiber 0.000883333333333333 g
- Protein 0.314865 g
- Saturated Fat 0.352467666899104 g
- Serving Size 1 1 rolls. (6g)
- Sodium 3.50146666666667 mg
- Sugar 0.020527 g
- Trans Fat 0.0871143333717415 g
- Calories 37 calories
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 375degrees until lightly browned, about 12-15 minutes. Brush with butter if desired. Remove to wire racks to cool.
