Overnight Yeast Rolls

Pour one cup of boiling water into a 1-cup glass measuring cup, and then place it in the oven with the dough during the rise phase.

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Overnight Yeast Rolls
These are amazing!!! Remember to allow time for chilling the dough (8 hours) as well as rise time.
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Course Breads
Cuisine American
Prep Time 22 minutes
Cook Time 18 minutes
Passive Time 1 hr; 13 min., plus 8 hr. for chilling
Servings
dozen
Ingredients
Course Breads
Cuisine American
Prep Time 22 minutes
Cook Time 18 minutes
Passive Time 1 hr; 13 min., plus 8 hr. for chilling
Servings
dozen
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. Combine yeast and warm water (100-110 degrees, F.) in a 2-cup liquid measuring cup; let stand 5 minutes.
  2. Place shortening, sugar, and salt in a large mixing bowl of a heavy-duty stand mixer. Add boiling water, and beat at medium speed until smooth. Add eggs and yeast mixture, beating at a low speed 1 minute or until blended; gradually beat in flour. Place dough in a bowl coated with cooking spray, turning to coat top of dough; cover with plastic wrap. Cover and chill 8 hours or overnight.
  3. Lightly coat 2 (12-cup) muffin pans with cooking spray. Punch dough down. Turn dough out onto a lightly floured surface. Roll dough into 72 (1-inch) balls, and place 3 dough balls in each muffin cup.
  4. Cover and let rise in a warm place (85 degrees, F.), free from drafts, 45 minutes or until doubled in bulk.
  5. Preheat oven to 375 degrees, F. Bake for 18 minutes or until golden.
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Tamara Toler Steinkamp

Daughter of James Ivan Toler and Carol Ann Vadeboncoeur Toler

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