Overnight Reindeer Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (110u0b0 to 115u0b0)
• 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
• 1 large egg
• 2 teaspoons water
• 36 raisins (about 2 tablespoons), halved
• 18 red candied cherries, halved

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
4. . Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 400u0b0.
5. 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.

active dry yeast, water, eggs, butter, sugar, salt, flour, egg, water, raisins, red candied cherries

Taken from www.tasteofhome.com/recipes/overnight-reindeer-rolls/ (may not work)