Make-Ahead Buttery, Flaky Overnight Crescent Dinner Rolls
User Reviews
4.8
Make-Ahead Buttery, Flaky Overnight Crescent Dinner Rolls
Description
This recipe combines water, evaporated milk, sugar, yeast, salt, egg, and melted butter with flour to create a yeast dough. Notably, half a cup of chilled salted butter is grated into the flour before mixing, similar to pastry techniques, producing a flaky texture in the final rolls. After mixing into a rough dough, it is refrigerated for at least 4 hours or up to several days to develop flavor and achieve the desired texture. When ready, the dough is portioned and rolled into crescent shapes. A final brush of melted butter before baking contributes to a golden, flavorful crust and rich mouthfeel. The result is flaky, tender dinner rolls with a layered crumb akin to pastry.
These rolls complement meals as warm sides, perfect for absorbing gravies and sauces. They can be made ahead or kept refrigerated before baking, offering convenience for meal planning.
As outlined in the notes, shaping the rolls and refrigerating them under plastic wrap for up to 18 hours before baking allows controlled proofing. Bringing them to room temperature several hours before baking ensures even rising and a tender crumb.
Ingredients
- 1 cup water warm
- ¾ cup evaporated milk
- ⅓ cup granulated sugar
- 1 tablespoon instant yeast or active dry yeast
- 1 ½ teaspoons salt
- 1 egg large
- 1 cup all-purpose flour 4 cups
- ¼ cup butter melted, salted
- ½ cup butter chilled, salted
- butter melted, for brushing dough and baked rolls
Instructions
- In a medium bowl or 4-cup liquid measuring cup, whisk together the water, evaporated milk, sugar, yeast, salt, egg, and 1 cup of the flour. Add the melted butter and mix until a smooth batter forms. Set aside.
- In a large bowl, add the remaining 4 cups flour. Using the large holes of a box grater, grate the 1/2 cup chilled butter into the flour. Toss the flour and butter together until evenly combined. Alternately, you can cut the butter into cubes and cut it into the flour using a pastry blender or two butter knives (or forks) until the butter is in pea-sized pieces.
- Pour the yeast mixture over the flour/butter and use a fork or spatula to mix until the dough starts to come together. Mix just until the dough forms a rough, lumpy ball and the flour is evenly moistened (see tutorial above).
- Cover the bowl and refrigerate the dough for at least 4 hours and up to 3-4 days.
- When ready to make rolls, divide the chilled dough into 4 equal pieces. Roll each piece (or one at a time, depending on how many rolls you want to make - the remaining dough can go back in the fridge) into an 11- or 12-inch circle about 1/4-inch thick or slightly less than. It should be fairly thin. Brush the dough circle with a tablespoon or two of melted butter.
- Cut the circle into 8 equal pieces. Roll each wedge into a crescent shape starting at the wide end. Place the rolls on a parchment-lined baking sheet a few inches apart. Cover lightly with a towel or greased plastic wrap and let rise until doubled in size, about 2 hours.
- Preheat the oven to 350 degrees F. Bake the rolls for 12-15 minutes until golden and baked through. Out of the oven, brush the tops with melted butter, if desired.
Notes
- Dough can be made several days ahead and refrigerated to develop flavor and flakiness.
- After shaping, cover rolls with greased plastic wrap and chill up to 18 hours before baking.
- Remove rolls from refrigerator several hours before baking to let them come to room temperature and rise properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32rolls
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Roll | |
| Calories | 128kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 18mg | 6% |
| Sodium | 156mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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