Overnight Fluffy Rolls
- Ready In:
- 2hrs 12mins
24 delicious rolls
- 1 (1/4 ounce) package dry yeast
- 1⁄4 cup warm water (110-115 degrees F, see package for directions)
- 1⁄2 teaspoon sugar (for proofing yeast)
- 2 eggs, well beaten
- 1⁄2 cup sugar
- 1 cup milk, scalded and cooled
- 1⁄2 cup oil
- 4 cups flour, unsifted
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- Dissolve the sugar then the yeast in the warm water; let "proof" for about 10 minutes - it should swell and get bubbly.
- In a large bowl, beat together the eggs and sugar until light. Mix in the oil, milk, and proofed yeast until well blended.
- In a separate bowl, mix together the dry ingredients. Add mixture to the wet ingredients and mix until dough is smooth and elastic (it will be fairly sticky).
- Pour dough into large oiled bowl and let rise for 4 hours or overnight in refrigerator.
- Spray baking sheets with baking spray or lightly butter.
- Pour onto floured board, divide the dough in half.
- Roll out each half as you would for a pie crust (make sure to dust the roller with flour), then cut the dough into 12 pie-piece shaped pieces. Roll each piece into a crescent shape or shape rolls however you wish.
- Place shaped rolls on the baking sheets, then put in a warm place to rise, about 2 to 3 hours.
- When ready to bake, preheat oven to 350 degrees F. Bake for 10 to 12 minutes until golden.
Join The Conversation
What fantastic rolls! Have used them as dinner rolls and the hint of sweet makes them perfect for little sandwiches as well. Watch the dough as it's very sticky. It climbed up the beaters of my Sunbeam when I wasn't watching - had to peel it off and transfer to the big Kitchenaid. These freeze beautifully. Thank you!
I tired this recipe twice. But the results were the same; The dough never rises. I followed the directions as they are written. But the dough doesn't seem to have enough flour in it to rise. It does say to pour it in the container to rise. And, they are correct when they say it has to be poured into a bowl to rise.
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