Lee’s Overnight Rolls

Yield: 2 dozen Active time: 1 hour Total time: 7 hours November 23, 2003

Mix the yeast dough for these rolls the night before. In the morning, form the dough into crescents or balls, and bake.

Recipe shared by a reader named Lee.


  • 1 pkg. dry yeast dissolved in 1 Tbs. warm water
  • 1 1/2 cups scalded milk, cooled to lukewarm
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1/2 cup melted butter (The secret is the real butter.)
  • 2 well-beaten eggs
  • 5 cups flour
  • 1/2 cup melted butter for brushing rolls before baking


Mix all ingredients except flour in the order listed with an electric mixer. Stir in flour all at once. Cover and refrigerate 3 to 4 hours or overnight in a greased bowl.

Preheat oven to 350º.

To do crescent rolls, cut dough in half, then in half again. Roll into circle, brush with butter and cut into pie shapes. Roll from wide end to narrow end tucking under, place onto greased sheets. Repeat with rest of dough. Let rise until double in size or two hours.

Brush with melted butter. Bake 10 minutes until golden.

You can also make ball shapes baked in a 9x13 pan, or cut circles using biscuit cutter. Brush with butter and fold over; bake at 350º until browned.

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