Overnight Fluffy Rolls

Recipe by Julesong
READY IN: 2hrs 12mins


  • 1
    (1/4 ounce) package dry yeast
  • 14
    cup warm water (110-115 degrees F, see package for directions)
  • 12
    teaspoon sugar (for proofing yeast)
  • 2
    eggs, well beaten
  • 12
    cup sugar
  • 1
    cup milk, scalded and cooled
  • 12
    cup oil
  • 4
    cups flour, unsifted
  • 1
    teaspoon salt
  • 12
    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.