Featherlight Overnight Rolls are the easiest (and best) rolls you will ever make.  No kneading or mixer required.  Just simple ingredients and an overnight rest for the dough in the refrigerator.  These rolls are fluffy and taste a little like a croissant, they’re my go to for every holiday.  Let’s get started!

Start by melting some butter on the stovetop and then adding the usual roll ingredients: water, sugar, yeast, eggs, flour, and salt.  TIP:  I always add the salt last because it can kill the yeast if they come in direct contact.

Next mix the ingredients together until just combined.  See how it looks like a bit of a mess that needs several more cups of flour?  Don’t change a thing, it’s perfect! Just cover the dough and put it in the fridge for 24-48 hours and wait for it to work its magic.

Here is the dough after it’s rest in the fridge.  See it’s perfect!  And it’s so easy to work with…almost like rolling out playdough. Just a little flour on the counter and rolling pin, and you have the easiest dough in the world to work with.

Roll the dough out into a large rectangle (1/4″ thick)

Brush with melted butter and cut off ends to form a rectangle.

Using a pizza cutter or knife, cut into 16 even pieces.

Shape each piece into a roll. Rolling so that the buttered side of the roll faces outward.Place on a greased baking sheet to rise.

Cover with well greased plastic wrap and let rise at room temperature for 2 hours until nearly double in size.

Before Rise:After Rise:

Remove from the oven and enjoy some of the flakiest, softest rolls you’ve ever tasted!Serve warm with butter! (And please ignore my non-manicured hand)

Featherlight Overnight Rolls

1/2 cup water
1/2 cup salted butter, plus 2 tablespoons for brushing dough
1/4 cup, plus 2 tablespoons granulated sugar
1 teaspoon salt
3/4 cup cold water
2 1/4 teaspoon active dry yeast (one packet)
2 large eggs, beaten
3 3/4 cup all purpose flour

1. In a 4 quart pan bring 1/2 cup of water to a boil. Immediately turn off heat and add 1/2 cup butter, the graulated sugar, and stir until the butter is melted.  Remove from heat and add 3/4 cup cold water and feel the temperature of the water with your finger.  If it’s the temperature of bath water, go ahead and add the yeast and stir until combined (you’re aiming for 110-115 F, if you want to be exact).  If the mixture is too hot, do not add yeast until it has cooled or the heat with kill the yeast and the rolls will not rise.

2. Lastly, add the eggs, flour, and salt.  Stir until combined.  It will be really sticky dough.  That’s okay, it’s supposed to be! Place the dough in a bowl (or leave in the pot like I do) and spray the top of the dough with cooking spray to keep it moistened. Cover bowl or pot with a lid or plastic wrap. Refrigerate overnight.

3. Flour the countertop and rolling pin and spray a half sheet pan with cooking spray.  Roll the dough out into a large rectangle 1/4″ thick.  Brush with 2 tablespoons of melted butter.  Using a pizza slicer or knife, cut the dough into 16 even pieces. Shape into rolls, keeping the buttered side of the dough facing out (see pictures for more detail). Cover lightly with oiled plastic wrap.

4. Let rise about 2 hours, until almost doubled in size.

5. Bake at 375 for 10-12 minutes.

6. Serve warm with butter, jam, and honey.

TIP: This recipe can easily be doubled for large gatherings.

*Recipe adapted slightly from The Essential Mormon Cookbook.*