Wednesday, November 16, 2011

overnight rolls

If you're going to make homemade rolls for Thanksgiving, Christmas or Easter these are the rolls for you.  They are always a hit and are especially delicious served with homemade berry jams or honey butter.

overnight rolls (my friend Jannika M. from my days in St. Louis)
Stir and set aside:
2 cups warm water
1 1/2 teaspoons yeast
2 tablespoon sugar

In a heavy mixer beat together the following:
1 cup melted butter
1/2 cup sugar
2 teaspoons salt
2 well-beaten eggs
yeast mixture
6 cups flour

Refrigerate dough overnight or for at least four hours.
Next day, make three balls equal in size and roll each round out.  Using a pizza cutter, cut into 12 pieces (I always cut mine into 8) and roll like a crescent roll.
Place on parchment paper- covered cookie sheets and cover with clean dish towels.  Let rise for a few hours.  Bake at 350 degrees for 15 minutes.

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