The Ruffle: Could Be Dessert-Dinner Roll

These rolls are so tasty, you could eat them for dessert. How about eating them with dinner, and for dessert?

Before you even start making these rolls, it is important to know 2 things:

1) This dough needs to be refrigerated overnight {so plan ahead!}
2) This dough is STICKY {which is why they are so light and fluffy-just the way we like 'em}

Crescent Dinner Rolls

1 1/2 cups milk
1/2 cup butter {1 stick}
2 teaspoons salt

2 Tablespoons dry yeast
1/2 cup warm water

3/4 cup sugar
3 eggs
6 cups flour

1 cube melted butter

Put milk, stick of butter and salt in a small saucepan. Heat milk on low heat over the stove, stirring continually, until the butter has melted. Do not overcook. Set aside to cool.

Add yeast to 1/2 cup warm water, and sprinkle with a pinch of granulated sugar. Set aside to let yeast work its magic.

In your mixer, add eggs and sugar. Beat the 2 together. Once milk mixture is cooled to warm, pour over egg/sugar mixture and begin adding flour one cup at a time. Half way through adding flour to the dough, add in the yeast mixture, scraping the sides to ensure all yeast has been added. Add the rest of the flour. Make sure the flour has been mixed well into the dough. DO NOT ADD MORE FLOUR if the dough looks really sticky. Its suppose to :) And that is what makes them SO good!

Put the dough in a large bowl with a lid. The dough should only take up half of the bowl, but you will need the rest of the room in the bowl to let the dough rise overnight. Put the lid on the container and put it in the fridge.

3 hours prior to cooking the rolls, melt your butter and divide dough into 2 balls. Roll out one ball into a circular shape, about 1/4" thick and using a pastry brush spread about 1/4 of the melted butter. Use a pizza cutter (best trick in the book!!) and cut about 18 triangular pieces. Roll each piece and place on a greased cookie sheet. Using another 1/4 of the melted butter, brush the tops of each roll.