Homemade Rolls (OVERNIGHT/refrigerator) makes 2 dozen
(***Rolled dough can be frozen also)
Make dough the night before-I usually double this recipe, because these rolls are sooo YUMMY!!!
1 cake Fleishmans yeast dissolved in 1 Tablespoon sugar (no water-just squish sugar into the yeast cake in a small bowl. It becomes liquid by just adding sugar!.) Set aside until syrupy.
In a large bowl-
Melt 1 cube butter (1/2 cup butter)
Add 1 cup warm milk.
In a small bowl mix together-
¼ cup sugar
Add syrupy yeast to butter and milk solution in the large bowl. Stir well and then add the egg mixture and stir well.
Mix 4 cups of flour with 1 teaspoon salt. Stir this into the liquid solution with a spoon.. (mixture should be fairly sticky.) Just mix as well as you can. Then cover this with plastic wrap and set a plate on top. Let this stand in the refrigerator over night. The dough should look like this.
3 ½ hours before baking, divide dough in half. Roll half of the dough out on a lightly floured surface, into a circle shape. Spread top with soft butter. Cut circle into quarters and then cut each quarter into thirds, making 12 long triangles.
Roll each triangle up beginning with the large end-and ending with the point—this makes a crescent shape– and place on cookie sheets (12 on each sheet making 24 rolls).
Cover with a dry dish towel and let rise for 3 hours.
Bake at 350 degrees for 10 -12 minutes or until golden brown.
**If you can not find yeast cakes in the refrigerator dairy section of the grocery store you may be able to substitute 1 tablespoon dry yeast for the yeast cake. You would need to mix it into 1/4 cup of very warm water about 105 degrees…with the sugar and set it aside until it bubbles up. You may need to add just a bit more flour –but I have not ever made them this way.
***TO FREZE: 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. Return them to cookie sheets and let rise about 6 hours or until light. Proceed with previous baking instructions.
from Lisa Cragun