Overnight Fluffy Rolls
"Updated and corrected recipe! I watched Mom make the rolls for Christmas dinner this year, and have updated the recipe to make sure all the amounts and steps are just right. :) Mom originally got the recipe from Aunt Lee, and these are my favorite dinner rolls. They take a bit of time to prepare, but they're well-worth it. I know it's a lot easier to buy rolls from the Pillsbury Doughboy, but they're not nearly as good. :) This is what's on the table at our family gatherings. Prep time includes day-of-baking rising."
photo by Juliesmom
- Ready In:
- 2hrs 12mins
- Ingredients:
- 10
- Yields:
-
24 delicious rolls
ingredients
- 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
directions
- 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.
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Reviews
-
Wonderfull! I started these at 8 in the morning and they were done for dinner. The dough was Heaven to work with. The rolls where huge,light and fluffy. My husband said it's a keeper and my 3yr old proclaimed it "Mmmm Yummy!" -
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. -
Wow no kidding these were FLUFFY ! Thank you for sharing. My famiy loved these and guest couldn't believe they were homemade. The dough is soooo easy to work with. I will make again for sure.
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Absolutely love these. Made for Good Friday for a family fish fry and was going to my sisters on the Sunday for Easter and my Brother-In-Law wanted me to make them again - Pillsbury watch out - these are so much better then yours :)
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RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
