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Overnight Dinner Rolls

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Foose


Recipe Introduction

"The simple dough for these rolls is made and then left to rest for the night. The next day it is rolled, dipped in butter, and folded over into little half-moon pillows that rise and bake to a shiny golden brown. Serve these at a large gathering or freeze the whole batch, taking a handful of rolls out and browning them at dinnertime."

List of Ingredients

◦  1 cup whole milk
◦  ¼ cup sugar
◦  ¼ cup vegetable shortening or lard
◦  1½ tsp active dry yeast
◦  3 cups unbleached all-purpose flour
◦  ½ tsp salt
◦  ¾ tsp baking powder
◦  ¼ tsp baking soda
◦  4 Tbsp (½ stick) unsalted butter, melted


Recipe

Heat the milk, sugar, and shortening in a saucepan over medium heat just until the mixture begins to simmer. Pour into a large bowl. Stir to melt the shortening; set aside to cool to 110° F. Add the yeast and 1 cup of the flour to the milk mixture. Stir until no lumps remain and the mixture looks like pancake batter. Cover with plastic wrap and let stand in a warm place for 2 hours.

Remove the cover and add the salt, baking powder, baking soda, and ½ cup of the remaining flour. Stir well and add the remaining 1½ cups flour, ½ cup at a time, stirring well after each addition.

Tip the dough out onto a floured work surface and knead for a couple of minutes to form a smooth, elastic dough. Oil a large bowl lightly, add the dough, and turn to coat with oil. Cover and refrigerate overnight or for at least 12 hours.

Roll the dough out on a lightly floured surface to ¾-inch thick. Cut out 2-inch rounds of dough with a sharp biscuit cutter. Dip each round in melted butter to coat and then fold in half like a pocketbook. Place 2 inches apart on a baking sheet. Loosely cover with plastic wrap and let rise for 2½ hours, or until almost doubled in size.

Preheat the oven to 400° F.
Uncover the rolls and bake for 8 to 10 minutes or until golden. Cool on racks or serve immediately.

Makes 30 rolls


NOTES

∙ The rolls can be baked until they just take on color, then cooled and frozen in zipper-top freezer bags for up to 3 months. Finish the baking to golden brown in a 350° F oven for 6 minutes.

∙ Think about dividing this batch into several "flavors:" Place a small cocktail smoked sausage in the fold when you shape them; sprinkle inside and out with cinnamon sugar; dip some in garlic butter and sprinkle with black pepper; or add a dab or marmalade to the center before folding.