03 Sep Overnight Buns
Dinner rolls are a classic at holiday time, and it’s always worth having a fantastic recipe on hand for those special family brunches!
This recipe is a classic, but you do need a bit of time commitment. The dough rises overnight (hence the name), so it’s not the kind of thing you can make the same day. You could start them first thing in the morning and have them ready for dinner, of course. But this way you’ll have them ready to roll and get your house smelling AMAZING from the very start of the day.
Remember this when Thanksgiving comes along.
The dough is a sweet dough, so these can also be adapted to various kinds of sweet recipes. We’ll give you a bonus just for reading on!
- 1 pkg. Yeast
- 4 cups lukewarm water
- 1 cup sugar
- 1 cup cooking oil
- 1 egg
- 12 to 12 ½ cups all purpose flour
Starting at about 5 or 6 p.m.:
Dissolve yeast in ¼ cup of water and 2 tsp sugar. Beat the egg, sugar, oil, and remaining water. Add the yeast mixture. Mix in flour a cup at a time, drawing in as much flour as you can. When all the flour is combined, knead the dough for at least 10 minutes. Place in a large bowl and cover with a tea towel to rise.
At about 8 p.m., punch the dough down. Cover and set aside to rise again.
At about 9 p.m., punch the dough down again. Tear off pieces and form into buns. Place the buns into well-greased muffin tins (or whatever kind of pan you use). You can also leave them on a baking sheet. They’ll rise to whatever shape you decide. Cover the buns and set aside until morning.
In the morning, preheat the oven to 375 degrees. Bake for about 15 minutes. Set aside to cool (but only if you don’t want hot buns!). A melted butter wash is amazing on these as well.
That’s not so bad, right? Once you’ve mastered this technique (or really whenever you like), you can follow the directions up to the last punchdown.
From there, roll the dough (or just a portion of it) flat. Butter the flattened dough and sprinkle with brown sugar and cinnamon. You can add raisins, currants, or diced apple (preferably dried) if desired. Roll the dough like a carpet and close the ends. Slice every inch and a half, lay the slices out, then cover and set aside overnight.
Again, in the morning bake at 375 for 15 minutes.