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Baked crescent rolls on a platter
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Overnight Crescent Dinner Rolls

Course Breads
Cuisine American
Keyword dinner rolls, overnight rolls, refrigerated dough
Prep Time 20 minutes
Cook Time 15 minutes
Servings 24 rolls
Calories 277 kcal
Author Janet Barton

Ingredients

  • 1 tablespoon yeast
  • 1/4 cup warm water
  • 3 eggs
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 1/2 cup butter
  • 3/4 cup milk
  • 4 1/2 - 5 cups flour
  • 6 tablespoons butter for rolling out dough

Instructions

Mixing the dough

  1. Stir the yeast into the lukewarm water.  Set aside. In the bowl of an electric mixer fitted with a paddle attachment, add the eggs and mix until frothy.  With the mixer still running add sugar, and salt.  Continue to mix on low speed until well blended then set aside.  

  2. In a small saucepan, melt the butter.  When the butter has completely melted and the butter starts to bubble, add the milk all at once. Immediately take off the heat.  Don’t let the milk mixture get too hot.  The temperature should not exceed 113℉. With the mixer on low add the warm milk/butter mixture.  Mix well. Stir in the dissolved yeast. 

  3. Add the flour 1 cup at a time until you have added 4 cups of flour.  Mix well after each addition.  Mix for 3-5 minutes. Add additional flour 1/4 cup at a time until the dough starts to pull away from the sides.  I rarely add the full 5 cups of flour.   Continue to mix for 5-8minutes.  I like to clean up my mess and do the dishes while the dough continues to mix.  You don’t want a still dough.  It needs to be quite sticky.Scrape the dough away from the sides of the bowl.Scrape down the bowl and slightly form a ball of dough.  No need to oil the bowl.You can see how sticky the dough is.Cover with plastic wrap and refrigerate the dough overnight.

Rolling out the dough

  1. When ready to bake, remove dough from the refrigerator.  Place the dough onto a lightly floured surface.  Cut the dough in half.  Shape each half into a ball of dough.  Roll out each ball into a 14-inch circle.  Melt 1/2 cup butter.  Pour half the butter into the middle of each circle.  Spread butter to within one-inch of the edge.  Cut each circle in half then cut in half the other direction so that the dough has been cut into fourths.  Cut each fourth into thirds.  Each circle should be cut into 12 triangles.  Beginning at the wide edge of the triangle roll the dough towards the tip of the dough.  Place the crescent-shaped rolls onto a greased or parchment-lined baking sheet, point down.  Place 12 rolls per baking sheet.  Cover and allow to rise for 3-4 hours or until the dough feels like a marshmallow when gently pressed.  Bake in a preheated 350-degree oven and bake for 15-18 minutes or until golden.  Makes 2 dozen rolls.

Recipe Notes

Tips for Perfect Crescent Dinner Rolls

  • Don’t use too much flour.  The dough should be sticky before refrigeration.  
  • Carefully measure the flour.  Stir the flour to lighten it up, then gently scoop into a measuring cup and level off.
  • Use good quality flour.  Yes, there is a difference in the flavor of the flour.  King Arthur all-purpose or Central Milling Co. all-purpose flours are a good choice.
  • Use unsalted butter for the dough and for rolling out the dough.  
  • Let the dough mix for a good 5-8 minutes after the last flour addition.
  • No need to oil the bowl.  This is an enriched buttery dough.  Just scrape down the sides of the bowl, cover, and refrigerate.  
  • Use fresh yeast.  Instant/rapid rise or active dry yeast works well.
  • Don’t overbake!
  • After rolls have been placed on the baking sheet.  They can be put in the freezer and frozen completely.  They put the rolls in a re-sealable bag and return to the freezer to bake at another time.  

 

Nutrition Facts
Overnight Crescent Dinner Rolls
Amount Per Serving (1 roll)
Calories 277 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Cholesterol 42mg14%
Sodium 153mg6%
Potassium 72mg2%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 5g6%
Protein 6g12%
Vitamin A 278IU6%
Calcium 21mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.