"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Buttery, Flaky Overnight Dinner Rolls Recipe

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This recipe for Buttery, Flaky Overnight Dinner Rolls, by , is from Made With Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carrie Bradford


1 cup warm water
1 tbsp instant or active dry yeast
1 1/2 tsp salt
1/3 cup granulated sugar
1 egg
1 cup flour
3/4 cup evaporated milk
4 tbsp melted butter
4 cups flour
8 tbsp butter, grated

Mix warm water, yeast, salt, sugar, egg, 1 cup flour, and evaporated milk. Add 4 tbsp melted butter mix to form a smooth batter. Set aside.
In a large mixing bowl grate 8 tbsp butter, add flour. Toss until evenly mixed.
Pour the yeast mixture over the flour mixture and mix with a fork until the dough starts to come together. Continue mixing until it forms a rough, lumpy ball. Don't overtax or knead the dough. Just mix until the flour is evenly moistened.
Cover and refrigerate the dough for at least 4 hours (up to 3-4 day). Divide the chilled dough into 4 equal pieces. Roll each piece out on a lightly floured or greased countertop to an 11-12 inch circle a little less than 1/4 inch thick. Brush lightly with melted butter.
Cut each circle into 8 pieces. Roll the wedges into crescent shapes, starting with the long end. Place the crescent rolls on a lightly greased parchment-lined baking sheet about 1-2 inches apart. Let rise, covered with a flour sack towel or greased plastic wrap, until doubled in size, 1-2 hours. Bake at 350 degrees for 12-15 minutes until golden brown and baked through. Brush with melted butter. Enjoy!




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