Feather Light Overnight Crescent Rolls

from Tami

1/2 cup water
1 stick butter
1/4 plus 2 Tbsp sugar
1 tsp salt
1/2 cup cold water
1 (.25 oz) pkg yeast or 2 1/4 tsp
1/4 cup warm water
2 eggs, beaten
3 3/4 cup flour
Butter for spreading on dough

In a pan, bring the 1/2 cup water to a boil. Add the butter, sugar, and salt. Remove from heat. Add the 1/2 cup cold water. Dissolve yeast in the 1/4 cup warm water (not hot). When first mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together. Cover pan with lid and refrigerate overnight. When ready to roll out, divide dough in thirds. Lightly flour surface of bread board. Roll each third out in a large circle about 1/2 inch thick. Spread dough lightly with butter. Cut dough into small wedges (like a pizza) and roll up each up, beginning at the wide end, to form a crescent shape. Place on 2 baking sheets (about 12 rolls per sheet). Let rise about 3 or 4 hours. Bake at 400 for 12 minutes. Makes about 2 dozen rolls. These are great rolls and really easy to make.

Note: It works best to cut into small wedges about 3 to 3 1/2 inches wide at the top because they rise and grow bigger.

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