Tuesday, April 6, 2010

Out of This World Overnight Rolls

For Easter we had the traditional Easter ham, cheesy potato casserole, salad, and rolls.  The rolls I made came from a recipe that my mom said she got at least 30 years ago from someone.  You make the dough ahead of time and let them sit in the refrigerator overnight, and then shape them and let them rise the day you want to serve them.  They were so delicious that they were the only thing that we didn't have a ton of leftovers from!  They were slightly sweet, light and flaky, stupendous!  Give them a try.

Out of This World Overnight Rolls

2 TB yeast
1 1/4 cups very warm water
3 eggs
1/2 cup butter (softened)
1/2 cup sugar
2 tsp salt
4 1/2 cups flour

In a small bowl, soften the yeast in the warm water, letting sit for 5 minutes.  In a mixer, combine the eggs, butter, sugar, salt, and softened yeast water until well mixed.  Add in 3 cups of flour until smooth.  Then add the remaining 1 1/2 cups flour to form a soft, sticky dough.  Without removing from bowl, cover with a wet cloth and let rise in a warm place until double, about 1-2 hours.  Punch down, cover with plastic wrap, and place in refrigerator overnight.
The next day, about 3 hours before baking, shape dough into desired roll shapes (basic, crescent, parker house, etc.,) and place on greased baking sheet.  Allow to rise 2-3 hours before baking.
Preheat oven to 400 F.  Bake rolls for 10-12 minutes, or until lightly browned, large, and puffy.  Makes 18-25 rolls.

No comments: