Overnight Dinner Rolls
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
Ingredients:
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
Directions:
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.
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
These look absolutely delicious!
at least log in as someone different if you’re going to comment on your own post.
i can’t say i care for the new nickname, either.
“They’re slightly sweet and taste like a homemade version of traditional crescent rolls”
ah, crescent rolls, i’ve read about them in my history books. the townfolk would walk the 10 miles to the nearest Giant Eagle to buy them for the harvest feast. If they knew what we know now: how good they are when made at home instead of in some processing plant by some hyper-global agro-corp.
What do you think about doing this half wheat? I just like the nutty taste of wheat and I think the sweetness would make it splendid.
I think they should be fine. I wouldn’t do more than half, and they might lose a little of their fluffiness, but I think the taste would be great.