Overnight Yeast Rolls

Ingredients

• 0.25 oz Active dry yeast (Equivalent to 1/4 of a yeast cake)
• 0.25 cup Lukewarm water (For dissolving the yeast)
• 3.25 cups All-purpose flour (Plus more for dusting)
• 0.5 cup Lukewarm water (Adjust as needed)
• 2 tablespoons Sugar (Optional, for a slightly sweeter roll)
• 1 teaspoon Salt (Enhances flavor)
• 2 tablespoons Melted butter (For greasing the pans)

Instructions

1. 1In a small bowl, dissolve the active dry yeast in 1/4 cup of lukewarm water. Let stand for 5-10 minutes, or until foamy.
2. 2In a large bowl, combine 3 1/4 cups of flour, 1/2 cup lukewarm water, sugar (if using), and salt. Add the dissolved yeast mixture to the flour mixture. Mix until a shaggy dough forms.
3. 3Cover the bowl with plastic wrap or a damp cloth and let rise in a warm place overnight (8-12 hours).
4. 4In the morning, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a round roll.
5. 5Grease gem pans (muffin tins) with melted butter. Place each roll into a gem pan, filling it about two-thirds full. Let rise for one hour.
6. 6Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until golden brown.
7. 7Let the rolls cool slightly in the pans before serving.