My good friend Susan, shared her grandmother's version of over-night dough, that can be made into cinnamon rolls. Thank you Susan. I love overnight things, so I do not have to cook as much in the morning ;-)
I changed Susan's recipe a bit because I wanted make a maple version. I added maple syrup to the dough and made a maple glaze. I also added toasted pecans, because I think they go so well with maple. But feel free to play with what you like. I listed my ingredients and Susan's, so you can see both and see what you would like bestI did want to say I changed the baking time. I baked mine at 325% for 5-10 minutes longer and found the rolls cooked without the edges burning and I did not need to cover with foil. So as I have said before, everybody's oven is different, but try baking these at 325 instead of 350 and hopefully that will work better for you
PS. Look at these baby shoes filled with baby tears plan. I saw at the fair and I thought these were so sweet. What a wonderful way to use those outgrown baby shoes !!!!!
My Over-night Maple Rolls
2 cups water
1 cup maple syrup
1/2 cup butter, 1 stick
1 tsp. salt
1 pkg. yeast
2 eggs, well beaten
3 cup whole wheat pastry flour
3-5 cup all-purpose white flour
Spread dough with 1/4 cup soft butter, 2 cups chopped, toasted pecans, 1/4 cup sugar and cinnamon.Follow directions below to make and bake dough. This make two rolls, eight pieces each. I cooked one roll and put one roll in the freezer. I just set the frozen rolls in a pan about 5 at night and they were ready in the morning to bake.
Drizzle maple syrup in 1 cup confectioner sugar until you get desired consistency.
Susan's Overnight Rolls
4 c. water
2 c. sugar
1 c. shortening (butter)
1 T. salt
1 cake or 2 pkgs. Yeast
4 eggs, well-beaten
12-15 c. flour
Boil water and sugar 5 minutes. Add shortening (butter). Remove from heat. Cool to lukewarm (you can hurry this by placing in the fridge, but don't let it *overcool*). Stir in salt, yeast, eggs. Add flour a cup or two at a time, slowing down when dough approaches a nice soft (not sticky) * dough texture. You may not need to use all of the flour (don't get to the point where the dough is heavy). Knead.
Make dough at 2 p.m. Let rise, covered, in a large, clean, oiled bowl til 5 p.m. You can use two bowls if you don't have a large bread bowl. Gently knead down. Let rise again, covered, til 8 or 9 p.m. Shape into buns. Place in greased pans. Let rest on counter overnight. Bake in morning at 325 degrees for 20-25 minutes. ( You may need to cover with foil partway through baking if rolls are browning quickly).
I simply spread butter over the rectangle of dough and sprinkle liberally with a mixture of sugar and cinnamon (I don’t add soaked raisins or nuts, but you could). Roll up the rectangle. Seal the end. Slice into rolls a good two inches wide (high). Place them an inch or so apart on cookie sheets or in pans (metal works best). In the morning, bakes as directed above, but make sure they’ve cooked long enough to be done. You really don’t want them *too* done—they’re just so soft and moist and delicious when done right. Mix a glaze (almost a frosting) with some butter and powdered sugar and enough milk to make it between pourable and spreadable (oh, and add some vanilla, too). I glop some of this on each roll, spreading with the back of the spoon so that it touches the entire exposed surface of the roll. Use plenty (this is not a health food!). It runs all down through the spirals of the rolls
* I noticed this recipe says to not have sticky dough but with adding the maple syrup instead of sugar the dough will be sticky. I also leave my doughs on the wetter side, because as they rise they loose the stickiness and make a moister bread.