Overnight Yeast Rolls
It's easy to make light and flavorful rolls with this no-fuss recipe. The dough can also be used for cinnamon rolls, herb bread or coffee cake. —Trisha Kruse, Eagle, Idaho
Ingredients
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 1-1/2 teaspoons salt
- 5-1/2 to 6 cups all-purpose flour
- 1 cup buttermilk
- 1/2 cup water
- 1/2 cup butter, cubed
- 3 large eggs, room temperature
- 2 tablespoons butter, melted
Directions
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1In a large bowl, mix sugar, yeast, salt and 3 cups flour. In a small saucepan, heat buttermilk, water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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2Do not knead. Place dough in a large greased bowl. Cover; refrigerate overnight.
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3Punch down dough. Turn onto a lightly floured surface; divide and shape into 24 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1-1/2 hours.
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4Preheat oven to 400°. Bake until golden brown, 15-20 minutes. Brush with melted butter. Remove from pans to wire racks; serve warm.
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