This fluffy overnight rolls recipe is definitely one that you need to have in your collection. It makes delicious rolls. The dough is made the night before, and you can freeze these to bake for later! This would be perfect to use for Easter dinner.
This makes plenty of rolls, 3 dozen to be exact. So it’s perfect when you are entertaining or it works well to be able to make once and have a couple dozen ready to go for another time in the freezer.
These rolls definitely live up to there name they are fluffy on the inside and are nice and tender. This recipe will not disappoint!
- 1 cup water
- 1 cup butter
- 3/4 cup sugar
- 2 tsp salt
- 1 cup cold water
- 2 pkg or 4 1/2 tsp yeast
- 1/2 cup warm water
- 4 beaten eggs
- 7 1/2 cups of flour
- 1/2 cup softened butter
- In a 6 quart pot, add 1 cup of water and bring it to a boil. Add in the butter, sugar, and salt and remove from the heat. Stir until butter is melted. Then add in the 1 cup cold water.
- In a bowl, add the yeast to 1 cup warm water. Once the butter mixture has cooled to lukewarm, add the yeast mixture in.
- Then stir in the beaten eggs. Add in the flour and stir until combined
- Cover pot and place in the refrigerator overnight.
- In the morning, divide dough into thirds. On a lightly floured surface rolls out each third of the dough into a circle until the dough is 1/2 inch thick.
- Spread dough lightly with the softened butter. Cut the circle into 12 wedges and roll up from the wide end to for a crescent shape.
- Place rolls on a parchment lined baking sheet, using 12 per sheet.
- Ad this point you let them rise for 4 hours if wishing to use that day. To freeze for a later date, place the baking sheets in the freezer for 1 hour until solid. Then remove the frozen rolls from the baking sheet and place in a freezer bag. Place bag in the freezer until ready to use.
- After the rolls have risen the 4 hours, bake at 375 degrees for about 8-10 minutes until golden brown.
- If cooking frozen rolls, allow rolls to thaw for 8 hours on a parchment lined baking sheet, 12 per sheet. Then bake at 375 degrees for 8-10 minutes until golden brown. Makes 3 dozen rolls.
Recipe adapted from The Essential Mormon Cookbook.