- Prep: 2 hr
- Cook: 15 min
- Ready In: 10 hr 15 min
“To DIE for, buttery crescent rolls that divide up the work between two days. This yeast raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like.” - by CPSC
Original recipe yields 32 rolls
- Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly.
- Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour.
- After the dough has risen, punch down, cover, and refrigerate overnight.
- Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
- Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.
Amount Per Serving (32 total)
- 187 cal
- 9.7 g
- 21.1 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"This recipe is very easy. The texture of the rolls was great. This is my first time trying a 'refrigerator dough', and I was very pleased with the results. I used instant yeast instead of the cake...." See more The flavor was just a little too sweet for me."
"Added a little wheat and was surprised how light these rolls still were. I made a half batch and used half of that for cinnamon rolls which were great. Thanks for recipe, someone had given me this r..." See moreecipe in the past but I had lost it so was glad to find it again."
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