Blue Ribbon Overnight Rolls Recipe - Allrecipes.com
Blue Ribbon Overnight Rolls Recipe
  • READY IN 1+ days

Blue Ribbon Overnight Rolls

Recipe by  

"Easy tasty recipe! Never any left when I make them."

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    1 day 1 hr

Directions

  1. In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
  2. Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.
  3. In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.
  4. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2010

Excellent recipe! I followed it exactly even though I was skeptical about leaving out a mixture of dough containing eggs out overnight, but I was determined to have these come out perfectly. Boy were these ever good and so easy too! The dough was easy to roll out (used wax paper lightly floured) and I cut it with a pizza cutter to get nice little triangles. I baked these on parchment paper and they came out nice and fluffy with a slight sweetness. My husband and niece just loved them and quite frankly I did too! Plus the leftovers are great for breakfast with butter and jelly....

 
Most Helpful Critical Review
Apr 14, 2003

They were horrible! I followed the recipe to a T, and when they came out - the rolls were dry, tasted sour, and the sugar didn't make it taste right at all. It needs more butter, less sugar. Pillsbury dough tastes better than this. I was very disappointed.

 
Apr 11, 2003

I put all ingredients in my bread machine and set it on the dough cycle; followed the directions from there and ended up with terrific rolls. I had a bit of trouble making them all look the same. My husband loved'em!

 
Nov 13, 2003

Light, fluffy, easy, delicious ~ and YUMMY! Couldn't ask for an easier recipe. You can cook them immediately, but I prefer to let them sit overnight as the recipe calls. They seem to come out fluffier. (not to mention the smell of fresh bread dough is simply wonderful on a cool fall morning!!)

 
Apr 11, 2003

When you need to save some time in a busy day, being able to prepare the dough ahead is a real help. The rolls are really nice and light, draw lots of raves and requests to serve them again.

 
Aug 26, 2003

I have this exact same recipe from one of my Gooseberry Patch cookbooks (Make-Ahead Dinner Rolls), and it says to prepare the dough, cover with plastic wrap and refrigerate until ready to use. I have made these many, many times to my family's delight. I never made rolls from scratch before, but these couldn't be easier to prepare. The dough is very easy to work with. You must try this recipe!

 
Jan 04, 2004

I baked these for Thanksgiving and everyone including myself loved them. They were light and very tasty, slighty sweet and buttery. I've been baking for about 35 years and am suprised at the negative reviews given. I have never made rolls that were as easy and that tasted as good. Thanks for the Recipe!

 
Feb 01, 2004

Like most bread, these were great just out of the oven with butter, but once they cooled, I felt they lacked flavor and were a little heavy.

 

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Nutrition

  • Calories
  • 138 kcal
  • 7%
  • Carbohydrates
  • 20.7 g
  • 7%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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