Overnight Rolls

Total Time Prep: 25 min. + chilling Bake: 15 min.
Yield 20 rolls
Test Kitchen Approved
I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.

Ingredients

  • 1 package (1/4 ounces) active dry yeast
  • 1/2 cup plus 3/4 teaspoon sugar, divided
  • 3 tablespoons plus 1-1/3 cups warm water (110° to 115°), divided
  • 1/3 cup canola oil
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 4-3/4 to 5-1/4 cups all-purpose flour
  • Melted butter, optional

Directions

  1. In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons warm water. Add remaining 1/2 cup sugar, remaining 1-1/3 cups warm water, oil, egg, salt and 2 cups flour; mix well. Add enough remaining flour to form a soft dough.
  2. Turn out dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Shape into 20 balls. Roll each ball into an 8-in. rope; tie into a loose knot. Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 45 minutes before baking.
  4. Bake at 375° until lightly browned, 12-15 minutes. Brush with butter if desired. Remove to wire racks to cool.

Nutrition Facts

1 roll: 165 calories, 4g fat (1g saturated fat), 11mg cholesterol, 122mg sodium, 28g carbohydrate (6g sugars, 1g fiber), 4g protein.

I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.
Recipe Creator

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