• Prep Time:
  • Cooking Time:
  • Serves: 3 Dozen

Overnight Yeast Rolls

  • Recipe Submitted by on

Category: Breads

 Ingredients List

  • 3 tb Yeast
  • 1 c Water, warm 105F.
  • 1 c Shortening
  • 1 c Sugar
  • 1 ts Salt
  • 1 c Water, boiling
  • 2 lg Eggs
  • 6 c Flour


Proof yeast in 2 cup measure and let stand 5 minutes.

Combine shortening, sugar, and salt in mixing bowl. Add boiling water and
beat at medium speed with an electric mixer until smooth. Add eggs and
yeast mixture, beating at low speed until blended. Gradually add flour and
mix completely. Cover workbowl and chill for
8 hours.

Shape into 1 inch balls and place 3 balls in each greased muffin cup.

Cover and let rise for 45 minutes or double.

Bake at 400F for 12 minutes or until lightly browned.


Divide chilled dough in half. Roll each portion into a 12 x 10 rectangle.
Brush each rectangle with 2 tablespoons melted butter. Combine 2/3 cup
brown sugar, 1/2 cup raisins, and 1 tablespoon cinnamon, Sprinkle over
rectangles. Staring with a long side, roll up, jellyroll fashion and press
edges to seal. Cut into 1 inch slices and place in lightly greased 13 x 9
pan. Let rise until double and bake as directed. Cool slightly.

Combine 2 cups powdered sugar, 3 to 4 tablespoons milk, and 1 teaspoon
vanilla. Drizzle over warm rolls.


Divide dough as above. Combine 2 1/2 cups powdered sugar, 2 teaspoons
grated orange rind, 1/4 cup butter, melted and 3 tablespoons orange juice.
Proceed as above.

Combine 2 cups powdered sugar, 1/2 teaspoon orange rind, and 3 tablespoons
orange juice. Proceed as above.

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