Overnight Soft Rolls Recipe

Overnight Soft Rolls Recipe

• pointsevenout 14 years ago
  Recipe by Eamurray: Overnight Soft Rolls
  Had trouble with this recipe but the end result was a nice soft roll. Pic didn't turn out anything like the recipe pic.
  Dough was hard to roll out in the cold state and equally as hard to cut the biscuit shapes all the way through.
  I'm thinking there is a step missing after the refrigeration time that should say: Let the dough come up to room temperature and wait until it passes the indent test before proceeding. Otherwise, as was my experience, there was no punching down of the cold dough.
  My dough came unfolded as it rose (see pic). At issue is the blunted off-center crease in the dough. After making the crease, I'm thinking the biscuit should be turned over, dusted of flour, and pressed together from this bottom direction to help the biscuit hinge better.
  And I'm not sure why a 10x15 baking pan is necessary as there is plenty of space.
  I didn't get 20 rolls and made sure to roll the dough out to exactly half an inch.
  Made these in a food processor and had a lot of egg left over.
  Instructions indicate the use of a rapid rise yeast because of the elevated liquid temperature but the ingredient list shows a standard active rise yeast.
  
  Rolls are still edible. Slobber a lot of gravy on them and dig in.

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• frankieanne 14 years ago said:
  They sure look edible! :)
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