"Those who forget the pasta are condemned to reheat it."--Unknown

Feather-Light Overnight Rolls Recipe

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This recipe for Feather-Light Overnight Rolls, by , is from The Perfect Blend, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Seiter Favorites

Category:
Category:

Ingredients:  
Ingredients:  
1 cup water
1 cup butter
3/4 cup sugar
2 tsp salt
1 cup cold water
2 (.25oz) pkgs yeast
1/2 cup warm water
4 eggs, beaten
7 1/2 cups flour
butter for spreading on dough

Directions:
Directions:
In a 6 quart pan, bring the 1 cup water to a boil. Add butter, sugar, and salt. Remove from heat. Add 1 cup cold water. Dissolve yeast in 1/2 cup warm water (not hot). When first mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. Cover pan with lid and refrigerate overnight. When ready to roll out divide dough in thirds. Lightly flour surface of bread board. Roll each third out in a large circle about 1/2 inch thick. Spread dough lightly with butter. Cut dough into wedges and roll each up, beginning at the wide end, to form a crescent shape. Place on greased baking sheet (about 12 rolls per sheet). Let rise about 4 hours. Bake at 400 for about 12 minutes. If making ahead, freeze after dough has been shaped into crescent rolls and placed on cookie sheets. Once frozen, put into plastic freezer bags until ready to use. To use, return them to cookie sheets and let rise for about 6 hours or until light. Proceed with previous baking instructions.

Number Of Servings:
Number Of Servings:
3-4 dozen

 

 

 

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