Breads & Pastries

Persing Family Overnight Rolls

Auntie Ann told me that you can get even bigger rolls if you punch the dough down twice, letting it rise in between, before you divide the dough to roll up and rise.



  • 1 cup milk
  • 1 stick margarine
  • 1 package dry yeast
  • 1/4 cup water
  • 1 teaspoon sugar
  • 2 eggs
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon soda
  • 4 cups flour


Scald 1 cup milk.  Add 1 cube margarine and let it melt in milk.  Dissolve 1 package dry yeast in 1/4 cup warm water with 1 teaspoon sugar added.  When milk is lukewarm add 2 beaten eggs, 1/2 cup sugar and yeast mixture.  Add 2 cups flour and 1 teaspoon salt and 1/2 teaspoon soda.  Mix with mixer until smooth.  Add 2 more cups of flour, and stir until blended.  (It will be sticky).  Let stand overnight.  In the morning, divide dough in thirds.  Roll each third into a circle 1/2 inch thick and cut each piece into 8 pie-shaped pieces.  Roll up starting at wide edge.  Let rise on greased cookie sheet.  Bake @ 350 degrees for 10 – 15 minutes.  (This dough can be used for Sweet Rolls also.)                                     

Jill (Jamie’s Cousin)

Anaheim Hills, California

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