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Overnight Yeast Rolls

When I was little, my family enjoyed packing into the car and driving to Quincy’s Buffet. I don’t even know if Quincy’s exists anymore. Even if it does, it’s probably not the magical wonderland of food my childhood brain made it out to be. At any rate, I so loved making the pilgrimage to it back then. My memories from the all-you-can-eat buffet include ravaging the macaroni and cheese and visiting the soft-serve ice cream dispenser. I’d get a chocolate vanilla swirl cone with lots of random candy, sprinkles, nuts, and goo for good measure. But the most memorable part of Quincy’s — the part we all raved about before and after our visit — were the warm, fluffy yeasts rolls with honey butter smeared all over them.

Those are fond memories, but even Quincy’s yeast rolls were just a pale imitation of the light, soft, and buttery rolls my mother would make from scratch a few times a year. In the middle of the nights following Thanksgiving, I would creep out of my downstairs bedroom and warm up some leftover rolls with butter, turkey, and gravy tucked in each one. It might be easier to head to a restaurant, but you won’t regret spending a bit of time in the kitchen to make these homemade rolls. As a bonus, this same dough can be used to make phenomenal cinnamon rolls, as my mother does each Christmas morning.


Overnight Yeast Rolls

My rolls in the pictures below are a bit darker than normal because, for this batch, I used part wheat flour in an attempt to make these healthier. While they’re good either way, I’ll stick with all-purpose flour all the way next time around. No reason to mess with a good thing!

Overnight Yeast Rolls


Recipe By: Clyta Lundsford
Yields: Makes a big, rectangular pan and a half

Ingredients:

2 packages yeast
2 1/2 cups water
2 eggs
3/4 cup sugar
3/4 cup shortening
2 1/2 teaspoons salt
8 cups all-purpose flour

Directions:

Soften yeast in water. Add sugar, salt, eggs, shortening and 4 cups of flour and mix until smooth. Let sit 1 minute, then add rest of flour and mix well. Cover tightly with plastic wrap and refrigerate overnight.

When ready to bake, pinch off dough and form into rolls and cover with a towel. Let rise for 1 hour (or until doubled in size) in a warm place, such as on top of the preheating oven. Then bake at 400 degrees for 15-20 minutes. Let the tops get a little browner than you think they should to ensure the rolls aren’t doughy in the middle. Brush the tops butter when the rolls are done to soften. Can use 5 cups white flour and 3 cups wheat flour for a slightly healthier, slightly less delicious version.


Dough rising in the refrigerator.


Rolls rising on top of the oven.

Chocolate Chickie Cake Balls

Bakerella always has something beautiful, creative, or adorable up on her blog. I was hunting around in April for something to make Mike for his birthday. I knew Bakerella would have a fantastic idea, and I wasn’t disappointed. In fact, these are my absolute favorite baking achievement to date. Have I piqued your interest? Okay, okay! See this perfect little parcel? Want to see what’s inside?





Peekaboo! Chocolate chickie cake balls!

These little chickies are actually delicious chocolate cake and frosting rolled into a perfectly sized morsel, coated with chocolate, and decorated. Now the chocolate cake I used to make these isn’t just any old cake. It’s my favorite cake ever, and has been since I was a little girl. The ingredients come together to form something more spectacular than the sum of their parts. The cake is supremely moist, gooey, chocolatey, and fantastic. The really wondrous part is that it’s quite easy — so easy that I made it myself as a child. Even if you don’t want to go to the trouble of creating the chicks, definitely do try the cake and frosting.

But oh, the chicks are fun! Mike loved them, and a friend said she didn’t know whether to eat them or photograph them! I warn you that with the chocolate cake and coating, they are quite rich, so if you’re not into that sort of thing, consider using a white cake. Also, if you want the same cute effect with less trouble, these cake balls work just fine with box cake mixes and store bought frosting. Enjoy!




Yikes! (All kinds of fun can be had with edible markers)

Chocolate Chickie Cake Balls


Recipe By:

Bakerella (cake balls)
-Linda Houts (cake and frosting)

Yields: about 50 cake balls

Cake Ingredients:
2 cups flour
1 teaspoon baking soda
2 cups sugar
dash salt
1 stick butter
1/2 cup wesson oil
4 tablespoons cocoa
1 cup water
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla

Frosting Ingredients:
1 stick butter
4 tablespoons cocoa
6-8 tablespoons sweet milk
1 cup walnuts, chopped
1 lb. confectioners sugar
1 teaspoon vanilla

Extra items needed to make cake balls:
Yellow Candy Melts
Black Edible Ink Pen
Paramount Crystals / Shortening (to thin candy melts if needed)
Rainbow Candy Coated Chips
Pastel Wild Flower Sprinkles

Directions:

Make the cake: Mix first 4 ingredients together and set aside. Mix next 4 ingredients in pan and bring to boil, then pour over first mixture. Stir well, then add remaining ingredients. Bake at 350 degrees in a greased sheet cake pan, for 15-25 minutes (until a toothpick inserted in the center comes out clean). NOTE: If you’re not planning to make the cake balls, but just want a frosted sheet cake, make the frosting immediately and pour over warm cake.

Make the frosting: Mix butter, cocoa, sweet milk and bring to boil. Remove from heat add confectioner’s sugar, nuts, and vanilla. Spread over warm cake OR, to use for cake balls, see below.

Make the cake balls:
1. After cake is cooked still slightly warm, crumble into large bowl.
2. Mix thoroughly with 2-2.5 cups of warm frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours / overnight.
5. Melt chocolate (or candy coating) in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm.


Little soldiers, ready to be dipped!



Dipping in progress!

Decorate the chickies:
1. Once the round yellow candy covered cake pops are dry, use a toothpick to dip into the melted candy coating. Dab a little dot of the coating where you want the beak to go. Then, just take one of the orange rainbow chips and attach it to the pop. It works like glue.
2. For the feet and wings, use the same technique to glue on the other sprinkle shapes.
3. Use the edible ink pen to draw the eyes.


Waiting for eyes.



We can see!

NOTES: I refrigerated my cake balls a bit too long before dipping, I think. I made them one morning and refrigerated them until the next. They cracked and seeped a bit when dipped, indicating that EITHER they were too cold OR this cake/frosting combo has too much butter, perhaps? I’ve had better luck making the cake balls at night, refrigerating, and dipping the next morning.

I used Wilton’s yellow candy coating and didn’t love it. I had to thin it with shortening several times. Next time I’m going to use Candyquik (I really liked it last time) and buy some oil-based food coloring to tint it (note that you cannot use water or water-based food coloring, because it will cause the candy coating to seize!)

I had to double-dip my chickies for full coverage. I held each cake ball on a bamboo skewer and dipped/spooned the candy coating over it. To prevent the cake ball from having a huge “foot” from puddling coating, you have to let the excess drip off for quite awhile before wiggling it off the skewer onto the wax paper. Happy Dipping!

By the way, these are one of the many baked goods that I think taste LOADS better after being refrigerated in an airtight container! They were delicious the day we made them, but something about sticking them in the fridge made them extra wonderful!


All together now, with some star-shaped birthday candles!

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