1 hr 10 mins
Nathan's Nana's Note:
I found this recipe in a magazine almost 35 years ago and have been using it ever since. This is a sweet dough that is easy to make and very soft, but, it can be formed into different shapes on the board with sufficient flour (I always have made crescents). You can use all purpose flour or bread flour (the original recipe called for unbleached flour, I use all purpose). I have tried butter and shortening in making these rolls and my family and I love both. The butter makes richer rolls, while shortening makes fluffier rolls. They can be made weeks ahead and frozen. Hope you try them.
My Private Note
Units: US | Metric
- 1 cup milk
- 3/4 cup butter or 3/4 cup shortening
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 (1/4 ounce) package active dry yeast
- 1/4 cup warm water (110 degrees)
- 4 cups unbleached flour (I use all purpose)
- 2 eggs, at room temperature
- 2 -3 tablespoons oil, approximately (I use Canola)
- 1/4-1/2 cup melted butter (approximately)
- 1*Prepare the night before:.
- 2Heat milk, butter, sugar and salt in saucepan, just until butter melts; remove from heat and cool slightly. (85 degrees).
- 3Dissolve yeast in warm water (110 degrees) in large bowl of electric mixer.
- 4When milk mixture is lukewarm (85 degrees), beat into yeast.
- 5Add 2 cups flour and beat at slow, then medium speed 2 minutes. (There should be no lumps.)
- 6Beat in eggs; when well blended, stop mixer and scrape down beaters and bowl.
- 7Slowly add 1 cup flour, beating at low speed 2 minutes.
- 8Remove beaters, stir in 3/4 cup flour and beat with wooden spoon until dough is smooth and elastic.
- 9Oil a large bowl and turn dough into it, leaving room for expansion; brush top with oil and cover with plastic (wrap airtight).
- 10Refrigerate up to 2 days, punching down whenever double in bulk (about every 9-10 hours).
- 11SHAPING: Remove from refrigerator 2 1/2 to 3 hours before shaping.
- 12Punch dough down and beat out all air bubbles by kneading.
- 13Divide dough in 4 equal pieces. Sprinkle remaining 1/4 cup flour on board and roll each piece into a circle 1/8 thick.
- 14Brush with melted butter, then cut each circle in about 8 wedges; roll each up from wide to narrow end to form a crescent.
- 15Arrange crescents on lightly oiled (I use Pam) baking sheets, allowing room for rolls to triple in size. Brush with more melted butter, cover with plastic and set in a warm place to rise (about 1 hour).
- 16Bake in preheated 400 degree oven about 10 to 12 minutes, or until pale gold.
- 17Remove to racks to cool.
- 18When cool, you can bag them airtight and refrigerate or freeze.
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Nutritional Facts for Fabulous Overnight Rolls
Serving Size: 1 (1217 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 131.4
- Calories from Fat 66
- Total Fat 7.3 g
- Saturated Fat 4.0 g
- Cholesterol 29.5 mg
- Sodium 85.7 mg
- Total Carbohydrate 13.9 g
- Dietary Fiber 0.4 g
- Sugars 1.6 g
- Protein 2.4 g