Overnight Reindeer Rolls

Total Time Prep: 50 min. + chilling Bake: 10 min.
Yield 3 dozen
Test Kitchen Approved
Kids love helping in the kitchen. This year, have a little fun making these reindeer-shaped rolls with your little bakers. And make sure to take pictures because the treats will be gone before you know it! —Chris O'Connell, San Antonio, Texas

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (110° to 115°)
  • 2 large eggs, room temperature
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • DECORATIONS:
  • 1 large egg
  • 2 teaspoons water
  • 36 raisins (about 2 tablespoons), halved
  • 18 red candied cherries, halved

Directions

  1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover and refrigerate overnight.
  2. Turn dough onto a floured surface; divide and shape into 36 balls. Roll each into a 5-in. log. Cut each log lengthwise halfway down the center. Pull the cut sections apart for antlers. Using kitchen shears, snip 1/2-in. cuts along outer sides for antler points. Flatten uncut half of log for face.
  3. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 400°.
  4. In a small bowl, whisk egg and water until blended; brush over rolls. Press raisin halves into dough for eyes; press cherry halves into dough for noses. Bake until golden brown, 8-10 minutes. Serve warm.

Nutrition Facts

1 roll: 116 calories, 3g fat (2g saturated fat), 24mg cholesterol, 155mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 3g protein.

Kids love helping in the kitchen. This year, have a little fun making these reindeer-shaped rolls with your little bakers. And make sure to take pictures because the treats will be gone before you know it! —Chris O'Connell, San Antonio, Texas
Recipe Creator

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