Prepare a batch of overnight rolls before bed and let them rest in the refrigerator. The next day, your dough will be ready to bake into delicious, fresh yeast rolls. Just imagine the mouthwatering aroma filling your kitchen!
INGREDIENTS
- 1 ¼ cup warm water (105°F to 115°F)
- 1 package active dry yeast
- 4 to 4 ¼ cups all-purpose flour
- ⅓ cup sugar
- ⅓ cup butter, melted (or vegetable oil)
- 1 egg
- 1 teaspoon salt
- Nonstick cooking spray
- 2 tablespoons butter, melted (optional, for brushing)
DIRECTIONS
Step1: Prepare the Dough
In a large mixing bowl, combine warm water and yeast. Stir until the yeast dissolves. Add 1 ½ cups of flour, sugar, ⅓ cup melted butter, egg, and salt. Beat with an electric mixer on low speed for 1 minute, scraping the bowl as needed.
Gradually stir in the remaining flour with a wooden spoon until you achieve a soft dough that starts to pull away from the bowl sides (the dough will be slightly sticky).
Step 2: Chill the Dough
Coat a 3-quart container with nonstick cooking spray. Place the dough inside, turning it once to grease the surface. Cover the container and refrigerate overnight.
Step 3: Shape the Rolls
Punch down the dough and transfer it to a lightly floured surface. Divide the dough in half, cover, and let it rest for 10 minutes.
Lightly grease a 13x9x2-inch baking pan or baking sheets. Shape the dough into 24 balls or desired roll shapes, being careful not to overwork the dough (overworking makes it stickier).
Place the rolls in the pan or space them 2–3 inches apart on baking sheets. Cover and let rise in a warm place until doubled in size (about 45 minutes).
Step 4: Bake the Rolls
Preheat your oven to 375°F. Bake for 12–15 minutes for individual rolls or about 20 minutes for pan rolls, until golden brown.
Remove the rolls from the pans immediately. If desired, brush the tops with 2 tablespoons of melted butter for extra richness. Serve warm and enjoy!
Perfect for any occasion—make ahead and savor the freshness!
