My mom gave me this recipe. It is a little time consuming on the first day because you have to punch it down every hour. However it is great if you want to have fresh rolls and not the mess the day you bake. I make these every year for Thanksgiving. All I have to do is bake on Thanksgiving morning no utensils and flour everywhere, wonderful. Every time I make them someone wants the recipe. They are great because if you want hamburger buns you make the dough balls the size of a tennis ball and flatten it out. They have very little yeast, so they will stay fresh in an air tight container for usually a week.
My Private Note
Units: US | Metric
- 1At four p.m. dissolve the yeast in warm water.
- 2Add butter, salt, sugar, and beaten eggs.
- 3Add enough of the flour to make a fairly stiff dough.
- 4Mix and knead, and set in a warm place.
- 5Let the dough rise and punch it down every hour four times.
- 6At nine p.m. make into egg size balls and place on a greased cookie sheet. Do not crowed they need room to expand.
- 7Cover cookie sheets with clean kitchen towels and then place the whole thing into to plastic shopping bags, one on each end with sides tucked under. Leave out on counter overnight (not the fridge).
- 8Next morning bake at 350 degrees 12 minutes.
- 9Remove from oven and brush tops with butter.
- 10amount is approx.
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Nutritional Facts for Overnight Rolls
Serving Size: 1 (36 g)
Servings Per Recipe: 65
- Amount Per Serving
- % Daily Value
- Calories 96.8
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.9 g
- Cholesterol 10.2 mg
- Sodium 48.6 mg
- Total Carbohydrate 17.7 g
- Dietary Fiber 0.5 g
- Sugars 3.1 g
- Protein 2.2 g