OVERNIGHT REINDEER ROLLS

Overnight Reindeer Rolls image

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

Provided by Taste of Home

Time 1h

Yield 3 dozen.

Number Of Ingredients 12

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

Steps:

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., 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., 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°., 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 : Calories 116 calories, Fat 3g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.