Blue Ribbon Overnight Rolls

Blue Ribbon Overnight Rolls

Pam Vienneau 0

"Easy tasty recipe! Never any left when I make them."

Ingredients 1 d 1 h {{adjustedServings}} servings 138 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 138 kcal
  • 7%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 20.7g
  • 7%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 135 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
  2. Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.
  3. In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.
  4. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
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Reviews 230

  1. 270 Ratings


Excellent recipe! I followed it exactly even though I was skeptical about leaving out a mixture of dough containing eggs out overnight, but I was determined to have these come out perfectly. Boy were these ever good and so easy too! The dough was easy to roll out (used wax paper lightly floured) and I cut it with a pizza cutter to get nice little triangles. I baked these on parchment paper and they came out nice and fluffy with a slight sweetness. My husband and niece just loved them and quite frankly I did too! Plus the leftovers are great for breakfast with butter and jelly....


I put all ingredients in my bread machine and set it on the dough cycle; followed the directions from there and ended up with terrific rolls. I had a bit of trouble making them all look the same. My husband loved'em!


Light, fluffy, easy, delicious ~ and YUMMY! Couldn't ask for an easier recipe. You can cook them immediately, but I prefer to let them sit overnight as the recipe calls. They seem to come out fluffier. (not to mention the smell of fresh bread dough is simply wonderful on a cool fall morning!!)