Ingredients: |
Ingredients: 1¼ cups warm water, 108ºF to 110ºF
1 package active dry yeast
⅓ cup plus 4 teaspoons granulated sugar, divided
4 to 4¼ cups bread flour
⅓ cup canola oil, plus extra for greasing the bowl
1 egg
1¼ teaspoons salt
Non-stick cooking spray
1 egg white
2 tablespoons water
2 tablespoons salted butter, melted
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Directions: |
Directions:1). In the bowl of an electric mixer, fitted with the whisk attachment, combine the warm water, yeast and 1 teaspoon of the measured sugar. Stir to dissolve the yeast. Let stand for about 10 to 15 minutes until the yeast dissolves and starts to foam.
2). Add the remaining sugar, canola oil, egg and salt and lightly mix everything together, about one minute. Replace the whisk attachment with the paddle attachment and with the mixer on low speed, gradually add the flour, 1 cup at a time, and mix well after each addition, scraping down the sides of the bowl as needed. Add enough flour to make a soft dough that just starts to pull away from the sides of the bowl. The dough will be slightly sticky. Replace the paddle attachment with the dough hook and knead the dough on medium-high speed for about one minute.
3). Lightly grease a bowl with canola oil and place the dough in the bowl, turning once to coat the surface. Cover with plastic wrap and let rise until doubled in bulk, about a 1½ to 2 hours. Punch down the dough, turn it over and cover with plastic wrap and allow it sit another 30 minutes. Place it in the refrigerator and chill overnight.
4). Remove the dough from the refrigerator, punch down and turn onto a lightly floured surface and allow it to rest for 10 minutes. Divide the dough in half. Spray two 9-inch round cake pans with non-stick cooking spray.
5). Divide the dough into 24 equal pieces. Form each part into a ball, being careful not to overwork the dough. The dough will become stickier the more you work with it. Place each ball into the prepared baking pans about ½-inch apart. Cover with a clean kitchen towel and let rise in a warm place until nearly doubled in size, about 45 minutes to 1 hour.
6). Thirty minutes before the rolls are finished rising, preheat the oven to 375 degrees. Whisk together the egg white and water and brush on top of the rolls. Bake for 12 to 15 minutes. Immediately remove the rolls from the pans and brush with melted butter. Serve immediately. |
This recipe for Overnight Yeast Rolls is from