Blue Ribbon Overnight Rolls Recipe

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

Preparation

Step 1

1. In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.

2. 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.

3. 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.

4. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
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REVIEWS: (222)

These rolls are SO easy and delicious! I've made them a few times now, and here's the key to making them perfect: let them rise overnight, roll them out and into their individual rolls (I prefer to make them round), and let them rise again for at least a couple of hours. The dense roll is still tasty, but after it's risen the 2nd time, it creates a fluffier texture. This one is DEFINITELY a keeper!

These are the best! They are easy to make and can be timed to be baking while everyone is comming to the table, and thus you have piping hot rolls with dinner. Some of my family eat these instead of dessert with coffee. I have also used this dought to make cinnamon rolls. Cut the dough in half and roll each half into a 12"X9" rectangle,sprinkle the dough liberally with cinnamon sugar, and pecans and raisins if desired, Drizzle with 3 tablespoons of melted butter. Roll up, as for a jelly roll, and cut into 1" pieces, using thread works well for this. Place on a lightly oiled cookie sheet, cover and set on the counter overnight to rise. Whoever gets up to make the coffee pops them into the oven! Bake as directed in the original recipe. Oh it's so good!

Excellent! Also makes very nice brown and serve rolls. Just bake them until very lightly browned and refrigerate or freeze them.

Excellent recipe! I followed it exactly even though I was skeptical about leaving out a mixture of dough containing eggs out overnight, but I was determined to have these come out perfectly. Boy were these ever good and so easy too! The dough was easy to roll out (used wax paper lightly floured) and I cut it with a pizza cutter to get nice little triangles. I baked these on parchment paper and they came out nice and fluffy with a slight sweetness. My husband and niece just loved them and quite frankly I did too! Plus the leftovers are great for breakfast with butter and jelly.

I put all ingredients in my bread machine and set it on the dough cycle; followed the directions from there and ended up with terrific rolls. I had a bit of trouble making them all look the same. My husband loved'em!

Light, fluffy, easy, delicious ~ and YUMMY! Couldn't ask for an easier recipe. You can cook them immediately, but I prefer to let them sit overnight as the recipe calls. They seem to come out fluffier. (not to mention the smell of fresh bread dough is simply wonderful on a cool fall morning!!)

When you need to save some time in a busy day, being able to prepare the dough ahead is a real help. The rolls are really nice and light, draw lots of raves and requests to serve them again.

I baked these for Thanksgiving and everyone including myself loved them. They were light and very tasty, slighty sweet and buttery. I've been baking for about 35 years and am suprised at the negative reviews given. I have never made rolls that were as easy and that tasted as good.

I have this exact same recipe from one of my Gooseberry Patch cookbooks (Make-Ahead Dinner Rolls), and it says to prepare the dough, cover with plastic wrap and refrigerate until ready to use. I have made these many, many times to my family's delight. I never made rolls from scratch before, but these couldn't be easier to prepare. The dough is very easy to work with. You must try this recipe!

Like most bread, these were great just out of the oven with butter, but once they cooled, I felt they lacked flavor and were a little heavy.

I made these rolls last year for my first holiday with the future in-laws. They were a BIG success, not one left! Very easy to make, and delicious! I brushed mine with melted butter and a sprinkle of garlic powder on top while baking for a little extra flavor.

My family all thought these were great and so easy to make. I just made mine in the morning. It doesn't really matter if you make them a couple of hours before you need them or several. Good both ways. Most breads taste best out of the oven so I just plan it that way. I think if people don't follow the directions exactly if where the problems come from. Thanks.

VERY GOOD!. Ever so slightly sweet, yet great with meat and potatoes! Made for Easter dinner and they were a hit. Make sure warm milk is not too hot to avoid killing the yeast and preventing it from rising. I had to use very little flour to roll out and cut the dough into wedges with a pizza cutter. I let them set for a few hours while at church-may want to wait until after church to roll out because they almost over rose.

This recipe was wonderful. I made these for thanksgiving and my family loved them. I also made these with beer instead of milk and let them sit overnight. They were even better. The flavor was similar to Grandy's restaurant.

This is a wonderful recipe! With all the courses of the meal to prepare this was the easiest! I started making these last year and make them at all holiday meals now but seem to misplace the recipe. Thanks to allrecipes.com for keeping up with it for me :) Tastes great and very easy you will be pleased I didn't change a thing and they came out perfect!

My grandmother made these rolls every year for Thanksgiving and Christmas, I was SO HAPPY when I found the recipe as she always made them from memory. They were always the family favorite and I have inherited the task of preparing them. I add a little more sugar, a scant 3/4 cup - everyone raves.