Mom's Overnight Wheat Rolls

One of the best things about having your mom for a neighbor is fresh, warm, and straight from the oven. My mother is a fellow recipe-tinkerer and her process is as enlightening as it is delicious. If Mom makes something pretty good, she'll call and tell me to come have a taste. If she makes something really good, she'll tell me to come have a taste and bring my camera. When she hits the magic note just right, she'll walk down to my house. These rolls, at some point during the process, have merited all of the above, including the triumphal victory march to my home. The recipe for Mom's Overnight Wheat Rolls is now pitch perfect. With a pat of sweet butter, warm and melting, you'll be singing their praises. But don't eat them all; a midnight snack with a slice of ham and a dab of honey butter will put you to bed better than a baby's lullaby. If these rolls were music, then they just won a grammy. For my mammy.

Mom's Overnight Wheat Rolls

Estimated Cost: $1.00

Money Saving Tips: Make up a double or a triple batch and freeze them after baking. It saves oven energy and money.

1 and 1/2 cups room temperature water

1 and 1/2 teaspoons active dry yeast

1 tablespoon sugar

1 teaspoon salt

1 tablespoon dried minced onion

1 and 1/2 cups wheat flour

1 and 1/2 cups all purpose flour, plus more for shaping

Mix all ingredients with a wooden spoon to combine. Cover with plastic wrap and refrigerate overnight. An hour before ready to bake, take dough out of the refrigerator. Let rest for one hour. Preheat oven to 425 degrees. On a floured surface, pat dough into rectangle. Roll into cylinder. Cut into 9 rolls. Place in greased nine inch baking dish. Let rise, covered for twenty minutes. Bake for about 20 minutes, or until tops and bottoms are golden brown. Let rest for one minute and remove from pan.

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Pasta Amatriciana