Last week there were two birthdays in the family (Mike’s dad and sister), and my contribution to the celebratory dinner was supposed to be some type of bread. I knew I wouldn’t have time to make bread after work and before dinner, so I started looking up recipes for dinner rolls – something I’ve always wanted to try. Unfortunately, after reading a few recipes that all seemed to involve long rise times, I realized I wouldn’t have time to make rolls either. So I started looking up overnight recipes and decided on the first (and easiest) recipe I found.
It was a good choice. These were so easy and tasted really good. They’re slightly sweet and taste like a homemade version of traditional crescent rolls. I started the dough in the morning and just let it sit out while I was at work (“overnight”). When I came home from work, all I had to do was shape them and bake – it was great! I did let them sit for about 1/2 hour while I went running before putting them in the oven, and they really puffed up, which was nice. I shaped them as the recipe instructed, like crescent rolls, but I’d like to try just a regular roll shape next time.
Mike’s first rating, hot out of the oven, was 3.75. Unfortunately, later he reduced his rating to 3.25. Apparently they’re better warm than cold, and these had to sit for awhile before dinner. Plus he said he noticed a few sour spots in some of them, so maybe I need to do a better job of mixing? I didn’t mix the dough when I got home from work, so maybe that was the problem. The 2 I had were great though, and I would definitely recommend them.
Overnight Dinner Rolls
1 (.25 ounce) package active dry yeast
1 cup warm milk
1/2 cup white sugar
2 eggs, beaten
1/2 cup butter, melted
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.
In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.
Bake at 375 degrees for 12 to 15 minutes.