Feather Light Overnight Rolls

By Christie

You can freeze the rolled dough in this light and irresistible recipe, making the day of the big feast a little more calm.

Ingredients

• 1 c. water
• 1 c. butter (2 sticks)
• 3/4 c. sugar
• 2 tsp salt
• 1 c. cold water
• 2 (.25-oz.) packages yeast
• 1/2 c. warm water
• 4 eggs, beaten
• 7 1/2 cups flour
• Butter for spreading on dough

Preparation

Step 1

In a 6-qt. pan bring the 1 cup water to boil. Add the 1 cup butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. Dissolve yeast in the 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 3 greased baking sheets (about 12 rolls per sheet). Let rise about 4 hours. Bake at 400 degrees for about 12 minutes. Makes 3 to 4 dozen rolls.
If doing 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 about 6 hours or until light. Proceed with previous baking instructions