1/2 Photos of Overnight Fluffy Rolls
2 hrs 12 mins
Updated and corrected recipe! I watched Mom make the rolls for Christmas dinner this year, and have updated the recipe to make sure all the amounts and steps are just right. :) Mom originally got the recipe from Aunt Lee, and these are my favorite dinner rolls. They take a bit of time to prepare, but they're well-worth it. I know it's a lot easier to buy rolls from the Pillsbury Doughboy, but they're not nearly as good. :) This is what's on the table at our family gatherings. Prep time includes day-of-baking rising.
My Private Note
Units: US | Metric
- 1Dissolve the sugar then the yeast in the warm water; let "proof" for about 10 minutes - it should swell and get bubbly.
- 2In a large bowl, beat together the eggs and sugar until light. Mix in the oil, milk, and proofed yeast until well blended.
- 3In a separate bowl, mix together the dry ingredients. Add mixture to the wet ingredients and mix until dough is smooth and elastic (it will be fairly sticky).
- 4Pour dough into large oiled bowl and let rise for 4 hours or overnight in refrigerator.
- 5Spray baking sheets with baking spray or lightly butter.
- 6Pour onto floured board, divide the dough in half.
- 7Roll out each half as you would for a pie crust (make sure to dust the roller with flour), then cut the dough into 12 pie-piece shaped pieces. Roll each piece into a crescent shape or shape rolls however you wish.
- 8Place shaped rolls on the baking sheets, then put in a warm place to rise, about 2 to 3 hours.
- 9When ready to bake, preheat oven to 350 degrees F. Bake for 10 to 12 minutes until golden.
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Nutritional Facts for Overnight Fluffy Rolls
Serving Size: 1 (1129 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 145.8
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 0.9 g
- Cholesterol 16.9 mg
- Sodium 134.7 mg
- Total Carbohydrate 20.7 g
- Dietary Fiber 0.6 g
- Sugars 4.3 g
- Protein 3.1 g