Overnight Yeast Rolls


  • 2 (¼-ounce ) envelopes active dry yeast
  • 1 cup warm water (105° to 115°)
  • 1 cup (210g) shortening
  • 1 cup (191g) sugar
  • 2 teaspoons salt
  • 1 cup boiling water
  • 2 large eggs, lightly beaten
  • 6 cups (750g) all-purpose flour
  • ¼ cup butter or margarine, melted


  1. Combine yeast and 1 cup warm water in a 1-cup glass measuring cup; let stand 5 minutes.
  2. Combine shortening, sugar and salt in a large bowl; stir in 1 cup boiling water; beat at medium speed with an electric mixer until smooth.
  3. Add eggs and yeast mixture, beating at low speed until blended.
  4. Gradually add flour, stirring until blended. Cover and chill 8 hours.
  5. Pinch off one-third of dough.
  6. Cover and chill remaining dough up to 5 days, if desired.
  7. Roll dough to ¼-inch thickness on a floured surface. Cut with a 2-inch round cutter. Place 2 inches apart on lightly greased baking sheets. Brush with melted butter. Let rise at room temperature 1 hour or until doubled in bulk.
  8. Bake at 375° for 10 to 12 minutes or until golden.

Yield: 1½ dozen

Alternate: Shape into 1-inch balls; place 3 balls in each greased muffin cup. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Bake at 400° For 12 minutes or until lightly browned. Yield: 3 dozen.

Cinnamon Rolls: Roll one-third of dough into a 14-inch-by-10-inch rectangle. Brush with ½ cup melted butter; sprinkle with ⅓ cup sugar and 2 teaspoons ground cinnamon. Roll up, starting at a long end; cut crosswise into ¾-inch-thick slices. Place in 2 lightly greased 9-inch round cakepans. Let rise and bake as directed above. Stir together ½ cup powdered sugar and 2 teaspoons milk; drizzle glaze over warm rolls. Yield: about 1½ dozen.

Herb Rolls: Follow procedure for Cinnamon rolls, substituting 1 tablespoon each chopped fresh chives, chopped fresh basil, and chopped fresh rosemary for sugar and cinnamon. Omit powdered sugar glaze. Yield: about 1½ dozen.

Orange Rolls: Divide chill dough in half; roll each portion into a 12-inch-by10-inch rectangle. Combine 2½ cups sifted powdered sugar, 2 teaspoons grated orange rind, ¼ cup melted butter and 3 Tablespoons fresh orange juice; spread over rectangles. Starting with a long side,, roll up jellyroll fashion, pressing edges to seal. Cut longs into 1-inch slices, and place on a lightly greased 13-inch-by-9-inch pan. Let rise, and bake as directed. Cool slightly. Combine 2 cups sifted powdered sugar, ½ teaspoon grated orange rind and 2 to 3 Tablespoons fresh orange juice. Drizzle over warm rolls. Yeild: 2 dozen.


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