Ingredients for Overnight Soft Rolls
- 1 ½ cups (190g) all-purpose flour
- ¼ cup (50g) granulated sugar
- Active Dry Yeast
- ½ cup (120ml) sour cream
- ½ cup (120ml) warm water
- 1 teaspoon (6g) salt
- 2 large eggs
- 2 tablespoons (30g) melted butter
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How to Make Overnight Soft Rolls
- In a large mixing bowl, combine 1 ½ cups (190g) all-purpose flour, ¼ cup (50g) granulated sugar, and 2 ¼ teaspoons (7g) active dry yeast.
- In a small saucepan, heat ½ cup (120ml) sour cream and ½ cup (120ml) warm water to 120-130°F (49-54°C).
- Add the warm sour cream mixture to the dry ingredients.
- Beat with a mixer until well blended.
- Set aside and let the mixture rest for 10 minutes.
- Add 1 teaspoon (6g) salt and mix thoroughly.
- Beat in 2 large eggs until the dough is smooth.
- Gradually stir in enough remaining all-purpose flour (approximately ½ - ¾ cup, or 60-90g) to form a soft, slightly sticky dough.
- Turn the dough out onto a lightly floured surface.
- Knead the dough until smooth and elastic, about 6-8 minutes.
- Place the dough in a lightly greased large bowl, turning to coat.
- Cover the bowl and refrigerate for at least 6 hours, or preferably overnight.
- Punch down the dough.
- Turn the dough out onto a lightly floured surface.
- Roll the dough out to ½-inch thickness.
- Cut the dough with a floured 2-inch biscuit cutter.
- Using the dull edge of a knife, make an off-center crease in each roll.
- Fold along the crease so the smaller half is on top.
- Gently press along the folded edge to seal.
- Place the rolls in a greased 15 x 10 x 1-inch baking pan, allowing the edges to touch.
- Cover and let the rolls rise in a warm place until doubled, about 30 minutes.
- Brush the tops of the rolls with 2 tablespoons (30g) melted butter.
- Bake at 375°F (190°C) for 12-15 minutes, or until golden brown.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
34g
Fat
34g
Carbs
24g
