Overnight Crescent Rolls Recipe
These easy and delicious overnight crescent rolls are buttery and milky, you can make this recipe the day before and bake them off in the morning for breakfast. This overnight crescent rolls recipe is super easy to prepare, you’ll wonder why you never made them before.
Ingredients
- 4 cups all-purpose flour 480 grams
- 1 1/4 teaspoon salt 8 grams
- 2 teaspoons instant dry yeast 6 grams
- 1/2 cup sugar 100 grams
- 3/4 cup warm milk 180 grams
- 1 large egg (50 grams), beaten
- 1/3 cup butter (80 grams), room temperature
Instructions
- In a large bowl, mix together yeast and some of the warm milk, and let stand for 15 minutes.
- In a mixing bowl, add the flour, salt, sugar, yeast mixture, and milk. Attach the mixing hook and mix on slow speed for 5 minutes, increase the speed to medium, and continue to mix for 4-5 minutes or until the dough is developed.
- Add the butter, and mix on slow speed for 3 minutes or until it is well combined with the dough.
- Transfer the dough to a greased bowl triple its size, cover it with plastic and refrigerate overnight. Mix eggs, butter, and salt into the yeast mixture.
- In the morning, divide the dough in half and round it into a ball. Cover with plastic for 15 minutes.
- Roll out each dough ball to a 9-inch circle.
- Cut each round into 12 pie-shaped wedges.
- Roll up each wedge starting from the wide end to the tip.
- Place on a lined baking sheet with parchment paper separating them about 2 21/2 inches apart.
- Cover and let rise for 45-60 minutes or until it doubles in size.
- Bake in a preheated oven at 375 degrees F for 13 to 14 minutes.
- Remove the crescent rolls from the oven and transfer them onto a cooling rack.
- Enjoy!
