Overnight Dinner Rolls

Posted on: February 14, 2014 Written by
Overnight Dinner Rolls
    Photography by: Debbie Peck      

The dough for these rolls has both yeast and baking powder, so it can easily be made well before serving, shaped into rolls, and kept in the fridge (or cool garage or balcony) overnight or up to 48 hours. No need for a second rising they go right into the oven and bake quickly.

 

Yield: Approximately 36 small rolls; to make less, make a half recipe using 1 egg

 

Ingredients

  • 1/2 C. (125 ml) warm water
  • 1 T. active dry yeast
  • 3 eggs
  • 1 1/2 C. (375 ml) warm milk
  • 1/3 C. (75 g) sugar
  • 1/2 C. (125 ml) vegetable oil or melted butter
  • 3 tsp. baking powder
  • 2 tsp. salt
  • 6 1/2 -7 1/2 C. (800-925 g) all-purpose flour

 

Instructions

  1. Dissolve yeast in warm water (100° and 110° F/37.5-43° C). Set aside until bubbly, 5-10 minutes.
  2. In a separate bowl, beat the eggs lightly with a fork, and then add the warm milk, 1/3 C. sugar, oil or butter, baking powder and salt. Beat lightly with a fork just until combined.
  3. Pour the yeast mixture and egg/milk mixtures into a large bowl or mixer. Add half of the flour and beat well so that air is incorporated into the dough. Add the remaining flour, 1 C. at a time until the mixture is smooth and elastic. Knead either by hand or in with a Kitchen Aid-type mixer for about 10 minutes. These are light, fluffy rolls, so you don’t want to work in too much flour and the dough should still be somewhat sticky.
  4. Cover with plastic wrap or a dishtowel and let rise in a warm place for 1 ½-2 hours until double in bulk.
  5. Punch down the dough to force the air out.
  6. Shape the dough into dinner rolls. There are many shapes you can choose from: knots, clover leaves, etc. Here are two of the easiest ways to shape dinner rolls: 1) Pinch off pieces of dough, tucking the outer edges under to form into 2-inch/5 cm balls. Place in a greased cake pan or on a greased or parchment-lined baking sheet. Allow enough distance between them for rising. 2) Divide the dough in half. Roll each half into a circle. Brush with melted butter and cut into 12 wedges. Beginning at the widest edge, roll up into a crescent shape and place on a greased or parchment-lined baking sheet. Allow room between them for rising.
  7. Cover pans with plastic wrap and place in the fridge or, if you live in a cool climate, in the garage or on a balcony, overnight. Bake them at 350° F (180° C) for 15-20 minutes, or until golden brown. Cool on a cooling rack, brushing with melted butter if desired.

 

For additional recipes, please visit: http://ciaofromdebbie.com

©2014 Thrive.



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