Overnight Dinner Rolls
Overnight Dinner Rolls let you prep the dough the day before and finish the shaping and rising when you are ready. They make fresh, warm, naturally dairy free rolls simple on any busy day.
Equipment
- 1 Stand or hand mixer
Ingredients
- 2 packages active dry yeast
- 2 cups water
- ½ cup white sugar
- 2 teaspoons salt
- 6 ½ - 7 cups all purpose flour
- 1 large egg
- ¼ cup neutral oil
Instructions
- Warm the water in the microwave to about 105 to 110℉. Add the warm water and yeast to a mixing bowl and let sit for 5 minutes.
- Add the sugar, salt and 3 ½ cups of the flour to the mixing bowl. Mix until smooth.
- Add egg and oil and mix until combined.
- Switch to a dough hook if you have one. Add 3 more cups of flour and mix until the flour is fully worked in. The dough should be tacky but not too sticky. If it is very sticky, add a little of the remaining half cup of flour, two tablespoons at a time.
- Spray a large bowl with cooking spray, add the dough, cover with plastic wrap and chill in the refrigerator overnight. If the dough rises too much, punch it down as needed.
- About 2 hours before baking, remove the dough from the refrigerator. Shape into 24 equal size balls about 2 ounces each. You can eyeball this or divide the total dough weight by 24 and weigh each ball.
- Spray a half sheet baking sheet with cooking spray, or spray two 9x13 pans. Place the 24 rolls on the half sheet or 12 rolls in each 9x13 pan.
- Cover with a lightly floured tea towel and let rise for 1 ½ to 2 hours.
- Preheat the oven to 400 ℉. Bake for 12-15 minutes until the tops are golden brown.
- Optional: brush tops with dairy free butter while still warm and sprinkle salt or salt flakes on top.
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