I’m finally getting around to sharing the recipes for my Thanksgiving contributions! This is my go-to roll recipe and they are always a hit. I got it from my mother-in-law and while they take some time to put together, they are definitely worth it! Plan ahead as the dough needs to chill overnight. You will not be disappointed with the results!
Overnight Dinner Rolls
- 1 cup milk
- 1 package active dry yeast
- 1/4 cup warm water
- 1/2 cup shortening
- 1/2 cup plus 1 Tablespoon sugar, divided
- 1 teaspoon salt
- 3 eggs
- 5 cups flour
- 3-4 Tablespoons butter, softened
Scald the milk (heat in a saucepan over medium heat until small bubbles for around the outer rim; do not boil), allow to cool. Dissolve the yeast and 1 tablespoon of sugar in the warm water, allow yeast to proof (about 8-10 minutes).
Add the cooled milk to the yeast mixture. Add the shortening, sugar, salt, eggs, and flour. Mix and knead dough until smooth (I do this by hand but you can use a stand mixer fitted with the dough hook if you prefer).
Place in a greased bowl, cover, and chill overnight
Divide dough into four balls. On a clean surface, roll each ball into a circle, about 1/8 inch thick. Spread butter onto the dough, leaving the center clean (this will make it easier for the roll to stay together). Using a pizza cutter (or knife) cut the dough into 12 even “slices”. Starting at the wide end, roll each slice to form a crescent; pinch the end to secure it. Place on a baking sheet, pinched side down. Allow to rise until doubled, about 3 hours.
Bake at 375 degrees for 10-12 minutes. Yields 4 dozen rolls.
Source: My Mother-In-Law
A few action shots…