I was going to save this recipe for next week, but I thought you might want to prepare ahead of time. These rolls, you guys. These Buttery Overnight Rolls. If you have plans to make other rolls, stop what you’re doing and call an audible. This is the only one that will make you happy. I know I have a tendency to over exaggerate, but I know one thing really well, and that’s carbs. So you better trust that If I say to make these rolls, they will be a HIT.
This is one of those recipes that was passed down from my mom. Besides the amazing texture and taste of these buttery carbohydrates, there is the fact that you make the dough the night before so all it really takes is a knead, a roll, a cut, and a wrap you have your very own homemade rolls. Way better than opening up a tube of pre-made rolls. Just trust.
Letting the yeast develop overnight turns these basic rolls into a pillowy soft and yeasty roll. It somehow just turns them from an “all right” roll to a stand-out Beyoncé level roll. I don’t think you’re ready, but put some jelly on these rolls. And when they hug some leftovers with that sandwich three hours after the big meal, you won’t want to miss the perfection that happens. Stand back and watch fireworks, people.
We are getting ready to see family soon, and it’s always a blast. We live so far away from them that it’s always nice to get to spend some quality time with them. I’ve decided to make some serious food for these gatherings. I’m going to put the dry ingredients for Pumpkin Maple Pecan Bars in a ziplock along with the dry ingredients for a few other treats.
The last time I did that, TSA slashed it with a knife and my clothes were dusted with a chai mix. I’m taking the risk again this year and hoping that they will respect my wishes as I’ll be taping a large note on the inside of my suitcase addressed to them that will read.
Dear TSA,
Please do not slash into my dry ingredients, again this year. But if you do, please place it in these extra zip lock bags I’ve set out for you so my clothes don’t get ruined. Again. Thanks for keeping us all safe from all purpose flour and baking soda. I appreciate what you do,
Xoxo, much love and Happy Thanksgiving.
I might see about making these rolls too because, WHY NOT. My mother and father in law love when I bake for them. Plus, it’s just fun to bake and listen to Christmas music sipping a Mexican hot cocoa while hallmark movies play in the background. Talk about getting in the Christmas spirit!
All righty, let me know if you’re making these rolls! You’ll be so happy you did. Be sure to tag me in your pictures on Instagram or just send it to me directly.
Buttery Overnight Rolls
Definitely a crowd favorite when it comes to Thanksgiving/Christmas/Easter! This recipe for Buttery Overnight Rolls will leave no leftovers!
- Prep Time: 13 hours
- Cook Time: 12 minutes
- Total Time: 13 hours 12 minutes
- Yield: 48 servings 1x
Ingredients
1 cup whole milk, warm
1/2 cup sugar
2 1/2 teaspoons active dry yeast
2 eggs
1/2 cup melted butter
1 teaspoon salt
4 cups all purpose flour
-melted butter and salt for topping-
Instructions
Mix warm milk with sugar and active dry yeast and let sit for 30 minutes.
Add eggs, butter, and salt, and stir together until smooth.
Add 2 cups of flour until combined, and then add the rest of the flour and mix until a sticky dough forms.
Cover with plastic wrap and let sit overnight.
Sprinkle the dough with flour and punch down. Roll out dough onto a well-floured surface and cut the dough in half.
Preheat the oven to 375 degrees.
Roll out into 9-10 inch circles and cut into pizza shaped triangles that are about two inches at the outer edge. Roll the dough into a log beginning at the wide end and ending at the pointy end.
Place on a baking sheet about 2 inches apart and bake for 10-12 minutes.
Brush with melted butter and sprinkle with salt as soon as they come out of the oven.
Notes
Can be made one day ahead. Cool to room temp and place in zip lock bags. Warm up before serving.
Keywords: bread, butter, rolls
These look delicious ! Is it necessary to use that much sugar? I understand that a bit of sugar is necessary for aiding the yeast to rise but would prefer the rolls to be more savoury. Thanks! Roslyn
Hey Roslyn! I’m sure it’s possible. Since it’s overnight, the yeast eats the sugar in the fermentation process so it doesn’t produce a very sweet roll, but almost umami savory. I wouldn’t go less than 1/4 cup sugar? If I’m able to, I’ll test that out and get back to you.
Thanks so much Karlee! I’ll give them a go! Happy Thanksgiving from Downunder!
Awe!!!! Happy thanksgiving to you too!!!!!
This recipe is pretty similar to my sweet potato roll recipe. I wonder if you think it’d still work if 1/2 cup cooked mashed sweet potato was added. I’m going to give it a try.
Fuuuuuun, mary!!! That would be amazing! Let me know how it goes!
Oh my these look and sound divine! Know what I’m working on this weekend! Good luck with TSA-hope they respect your wishes!
Haha me too, Mary. So happy these are on your todo list!
These look amazing and I will be making these over the holidays. Have you tested or tried shaping them differently?
I would like to have more of a parker house or round roll instead of a crescent shape. I would appreciate tips or suggestions.
Safe travels and Happy Thanksgiving.
Happy thanksgiving to you too, Joanne!!! I think they would be great in that shape. Just roll them out into parker roll shapes and let the rolls rest for about ten minutes before putting them in the oven. Let me know if you have any other questions! Happy baking!!!
I haven’t found a favorite roll recipe yet, and these look so delicious! I think I’ll make some for Easter this weekend! =D
These are my favorite. Hope you like them too!!! Happy Easter!!