Two Day Crescent Rolls makes 2 dozen
1 package dry yeast
¼ cup warm water
¾ cup milk
½ cup sugar
½ cup melted butter (1 stick)
4 cups flour
½ teaspoon salt
Beat in eggs, melted butter, flour and salt. Let stand overnight, not refrigerated. (or 6-8 hours. Just a period of time, really. I’ve done it in 4 hours.)
Divide dough into two balls. This is a pretty sticky dough, so make sure you have plenty of flour on the board or counter when you roll it out. Roll each ball into a half inch thickness. Cut it like a pizza into 12 wedges, or more if you want smaller rolls. Roll up, starting at the outer wide end. Place on greased baking sheet, seam-side down. Let stand at room temperature until doubled or time to bake (up to 12 hours). Cover with tea towel/dish towel.
Bake in preheated 400 degree oven for 10 minutes.
This is my all-time favorite receipe for showing off in a carefree manner. Really, you can make this dough the night before, roll it out in the morning, and leave the trays covered in the bathroom or whatever while you go about your busy day making the Thanksgiving turkey. You don’t even have to knead it!
The rolls takes only 10-12 minutes to bake, so you put them on the table all hot.
The only caveate: they need to be eaten up because they get “beery” tasting on the second day, but they freeze beautifully.