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Overnight Yeast Rolls

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These overnight yeast rolls were a tradition of my Mom’s.

They were her special occasion homemade yeast rolls, and we always rejoiced when she made them!

This yeast rolls recipe is a bit unusual in that they are made in the afternoon, set on the counter to rise overnight, and then baked in the morning. There’s nothing quite like the smell of fresh rolls in the morning!

Overnight yeast rolls you can bake fresh in the morning.

How to make this Overnight Yeast Rolls Recipe

Ingredients needed:

  • 4 cups boiling water
  • 2 cups sugar
  • 1 cup butter or margarine (I use butter)
  • 1 tbsp. salt
  • 4 beaten eggs
  • 1 pkg. yeast (I use Fleishmann’s Traditional in the jar for this one.  I package equals 2 and 1/4 tsp.)
  • 1/4 cup lukewarm water, sweetened
  • 12 cups flour (or more)

Step 1: Make the yeast roll dough

 To make the yeast roll dough, boil water and sugar for 5 minutes.  Remove from heat and add butter and salt.  Cool to lukewarm. 

Then add eggs and yeast dissolved in sweetened water (1 teaspoon sugar).  Add enough flour to make a really firm dough.  Turn the dough onto a lightly floured surface and knead until it is stiff and smooth. If you don’t add enough flour, you will find that the buns will rise too much, with consequent loss of flavour and texture.

overnight buns with text

Step 2: Place the dough in a buttered bowl, cover and let rise until double.

On the day I made these buns, I mixed them at 2:00 in the afternoon. Since it is an intentionally slow rising bun dough, it wasn’t doubled in size until 5:30 in the evening.

Step 3: Once the dough is doubled, punch it down and let it rise again

dough

Step 4: Once dough has risen to double in size again, form into buns.

In the example you see pictured, I formed the buns at 9 pm. (Note the poor flash pictures as it was totally dark outside!)

This recipe makes 6 dozen dinner buns, so I cut the dough into 6 sections.  You can, of course, make it all into dinner buns, but I like to switch it up a bit.  This time I made crescent rolls, cinnamon braid, mini caramel rolls, dinner buns, and (twice as big) sandwich buns. 

Step 5: Once the buns are all formed you set them out on the counter and tuck them in for the night by covering them with towels.

on the counter

Here they are all covered up for the night:

cover with towels

When you go to bed at night they will look about this size:

cinnamon buns pm

And in the morning, they will look like this:

cinnamon buns a.m.

Step 6: In the morning, preheat the oven to 350 degrees and bake each pan of buns for about 15 minutes.

Keep a close eye out while baking, as baking times may differ based on the size and type of buns.

caramel buns

The part I love the best?  Being FINISHED before 8:30 a.m.!!

Overnight buns1

For details on how to roll out the buns and the yeast cinnamon roll recipe, click here.

tray of buns ps

Overnight Yeast Rolls

Overnight Yeast Rolls

Yield: 72
Prep Time: 30 minutes
Cook Time: 15 minutes
Additional Time: 19 hours 40 minutes
Total Time: 20 hours 25 minutes

Mix up this easy yeast rolls recipe in the afternoon and bake them the next morning. This overnights sweet roll recipe makes fresh cinnamon buns in the morning a breeze - and they are delicious!

Ingredients

  • 4 cups boiling water
  • 2 cups sugar
  • 1 cup butter or margarine (I use butter)
  • 1 tbsp. salt
  • 4 beaten eggs
  • 1 pkg. yeast (I use Fleishmann’s Traditional in the jar for this one. I package equals 2 and 1/4 tsp.)
  • 1/4 cup lukewarm water, sweetened
  • 12 cups flour (or more)

Instructions

Step 1: Make the Yeast Roll Dough:

Boil water and sugar 5 minutes.  Remove from heat and add butter and salt.  Cool to lukewarm.  (Don’t cool it too much, though!!)  Add eggs and yeast dissolved in sweetened water (1 teaspoon sugar).  Add enough flour to make a really firm dough.  If you don’t add enough flour, you will find that the buns will rise too much, with consequent loss of flavour and texture.

Step 2: Let dough rise until double in size.

Make dough about 2 p.m.  Let rise until double ~ 5 or 6 p.m. 

Step 3: Punch down dough and let rise again.

Let rise again until 9 or 10 p.m. 

Step 4: Shape into buns.

Shape into buns and put into baking pans, leaving plenty of space between. (Do not make buns very large, for they rise so much.)  Set pans of buns on the countertop and cover them with towels. 

Step 5: Bake in the morning.

Bake first thing the next morning.  Bake 15 minutes at 350 degrees.  Keep an eye on each batch of buns while they are baking. Baking times may vary based on the size and type of buns you make. Yield:  6 dozen buns.

Nutrition Information:
Yield: 72 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 122mgCarbohydrates: 21gFiber: 1gSugar: 6gProtein: 3g

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13 Comments

  1. Delicious! And guess what? We have the same exact dish towel! The red one… I confess when I found them I bought a number of them because they match my kitchen so well. I shudder every time I think about them possibly wearing out… haha! 🙂

  2. This seems to be a fairly simple recipe, especially for someone who is just starting her working with yeast adventure. I want (plan) to try this recipe, but I have a fairly small household (just the 3 of us). Does this dough freeze well? If so, at what point is it ready to go to the freezer? Thanks for the recipe.

  3. This is my Grandma’s recipe too! Im curious, when you mix all of the ingredients with the flour do you use a stand mixer or do you do it all by hand? Is there ever a problem of “over kneading” the dough? Thanks!

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