Feather-Light Overnight Rolls

Kids rating: 5 stars
Me: 5 stars

I can't really think of anything to say about these. This is the first roll recipe I ever tried and after trying a few others, just for comparison's sake, I kept coming back. They're super light. And delicious. Make them.

1 cup water

1 cup butter

3/4 cup sugar

2 t salt

1 cup cold water

1 1/2 T yeast

1/2 warm water

4 eggs, beaten

7 1/2 cups flour

softened butter for spreading on dough

In a 6-quart pan, bring the 1 cups water to a boil. Add the 1 cups butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. In a small bowl (or liquid measuring cup), dissolve the yeast in the 1/2 cup warm water. When the first mixtures is luke-warm (not hot), add yeast mixture and and beaten eggs. Add flour and stir together (I've never actually done it this way, although, now that I'm typing it, it seems pretty easy. I usually put the flour in my mixer and add the liquid mixture to it). Cover pan with lid and refrigerate overnight. When ready to roll out, divide dough in thirds. Lightly flour surface of bread board (or countertop). Roll each third out in a large circle about 1/2-inch thick. Spread dough lightly with butter. Cut dough into 12 wedges (using pizza cutter) and roll each up, beginning at the wide end, to form a crescent shape. Place on 3 greased baking sheets. Let rise about 4 hours. Bake at 400° for 8-10 minutes. 

Recipe from The Essential Mormon Cookbook