I love homemade rolls, especially on special occasions like Easter.  I never make them though because with everything else that needs to be done, mixing and kneading dough falls by the wayside.  Luckily, I found this recipe for overnight rolls in the April 2010 issue of Cooking Light magazine.

These rolls are easy to throw together at night.  You don't even have to let to let it rise before putting it in the refrigerator.  The recipe calls for these rolls to be flavored with thyme and Paremigiano-Reggiano cheese.  I followed the recipe, but you could probably flavor them anyway you want.  

I got lots of complements on these rolls.  They were very popular at our Easter table and before we ate when they were still in the oven and filled the house with delicious smells!  I thought they were really good too but needed a touch more salt.  I would probably add a whole teaspoon next time.  I also forgot the black pepper which I think would have added a lot to them.  The recipe also called for the dough to be rolled up and cut but I just rolled them into balls.  They didn't rise much and they looked a little flat but they were very flavorful so I didn't worry too much about that.  Rolling them may have given them a bit more volume, but I didn't feel it was necessary.  

No-Knead Overnight Parmesan and Thyme Rolls
Makes 8 rolls...I tripled the recipe.

1/2 teaspoon dry yeast
2 tablespoons warm water
2 tablespoons extra-virgin olive oil, divided
1 teaspoon dried thyme
1/2 cup milk
1/2 cup grated Parmigiane-Reggiano cheese, divided
1 tablespoon sugar
1/2 teaspoon kosher salt (I would use a full teaspoon)
1 large egg, lightly beaten
1.1 ounce (about 1/4 cup) whole-wheat white flour
5.6 ounces (about 1 1/4 cups) all-purpose flour, divided
Cooking spray
1/2 teaspoon cracked black pepper


Dissolve yeast in warm water in a large bowl.  Let stand 5 minutes, until bubbly.


Heat 1 tablespoon oil in a small saucepan over medium heat.  Add thyme and cook one minute, until bubbly and fragrant.  Add thyme mixture and milk to yeast.  Stir with a whisk.  Add 1/4 cup cheese, sugar, salt, and egg.  Stir well.


Stir all of the whole wheat into mixture.  Stir in 4.5 ounces of the all-purpose flour into the mixture.  Stir well.  Add enough of the remaining AP flour, one tablespoon at a time, to form a smooth but very sticky dough.  Place dough in a bowl coated with cooking spray.  Turn to coat top of dough.


Cover and refrigerate overnight.  The dough will not double in size.


Remove dough from refrigerator.  Do not punch down.  Turn dough out onto a floured surface., sprinkle the dough lightly with flour.  


Roll dough into a 12 X 7-inch rectangle.  Brush with remaining 1 tablespoon oil.  Sprinkle with remaining 1/4 cup cheese and black pepper.


Beginning with a long side, roll the dough up, jelly-roll fashion.  Pinch seam to seal (do not seal ends).  Cut into 8 (1 1/2-inch) slices.


Place slices cut side up on a baking sheet covered with parchment paper.  Cover and let rise in a warm place, free from drafts for one hour or until the rolls have risen slightly.


Preheat oven to 400 degrees.


Place pan in oven and immediately reduce heat to 375 degrees.  Bake rolls at 375 degrees for 12 minutes or until golden brown.  Serve warm.