Sunday, July 29, 2012

Blue Ribbon Overnight Rolls

This recipe is perfect because you make the dough the night before you bake these rolls. It's easy to have rolls hot out of the oven at your convenience and who doesn't love that? I used unbleached white flour, so these look more like wheat.  Recipe from all
1 (.25 ounce) package active dry yeast (2 1/2 teaspoons)
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
     1.  Mix together yeast, milk and sugar in a large bowl (I use my stand mixer bowl). Let stand for 30 minutes. 
     2.  Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Spray a large bowl with non-stick cooking spray and place dough inside. Cover with wax paper. Let dough stand at room temperature overnight.

     3.  Divide the dough in half. Lightly flour your work surface, then roll each half into a 9-inch round circle. Cut each round into 12 pie-shaped wedges (triangles). Roll up each wedge starting from the wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.
     4.  Bake at 375 degrees F (190 degrees C) for 12-15 minutes.

Makes about 24 rolls. Each roll: 138 calories, 4.7 g. fat, 20.7 g, carbohydrates, 3.2 g. protein, 29 mg. cholesterol, and 135 mg. sodium.

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