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.