Cool rise rolls, let rise overnight, no kneading needed.

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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine shortening and milk. Heat until shortening is melted; set aside to cool. Dissolve the yeast and 1 teaspoon sugar in the warm water. In a large bowl, beat the eggs, 1/2 cup sugar, and salt together. Add the milk mixture and yeast mixture to the egg mixture, stirring to blend. Sift in the flour and baking powder, and mix well. Cover, and refrigerate overnight.

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  • Divide dough into fourths, and on a floured surface, roll out into 1/2 inch thick circles. Spread surface with the soft butter. Cut each circle like a pie into 8 triangles, and roll up from larger to small end. Place rolls point side down on a baking sheet, and allow to rise until doubled, 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C.)

  • Bake rolls for 8 to 10 minutes in the preheated oven, or until golden brown.

Nutrition Facts

167.6 calories; 2.6 g protein; 17.2 g carbohydrates; 19.9 mg cholesterol; 189 mg sodium. Full Nutrition

Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/25/2004
These are amazing! I took a chance and made them for Thanksgiving with no trial run and I wasn't disappointed! They're so light and have such a great texture it's hard to believe how easy they were. And this recipe let me worry about other things on Thanksgiving morning and just pop these in the oven at the last minute. I even had them at 350 instead of 400 degrees because I was reheating some other dishes and they still came out great. Thanks for the recipe I'll be making it every year! Read More
(52)

Most helpful critical review

Rating: 1 stars
12/09/2004
This was totally a "flop" of a recipe!!! Read More
(4)
113 Ratings
  • 5 star values: 79
  • 4 star values: 23
  • 3 star values: 4
  • 2 star values: 5
  • 1 star values: 2
Rating: 5 stars
01/25/2004
These are amazing! I took a chance and made them for Thanksgiving with no trial run and I wasn't disappointed! They're so light and have such a great texture it's hard to believe how easy they were. And this recipe let me worry about other things on Thanksgiving morning and just pop these in the oven at the last minute. I even had them at 350 instead of 400 degrees because I was reheating some other dishes and they still came out great. Thanks for the recipe I'll be making it every year! Read More
(52)
Rating: 5 stars
01/25/2004
These are amazing! I took a chance and made them for Thanksgiving with no trial run and I wasn't disappointed! They're so light and have such a great texture it's hard to believe how easy they were. And this recipe let me worry about other things on Thanksgiving morning and just pop these in the oven at the last minute. I even had them at 350 instead of 400 degrees because I was reheating some other dishes and they still came out great. Thanks for the recipe I'll be making it every year! Read More
(52)
Rating: 5 stars
01/10/2004
I teach Culinary Arts and have been searching for the last 2 years for a recipe that is easy refrigerated for the next day and tastes good. Well these are THE BEST rolls I have ever had all of my students agree too! Hoo-Rah Read More
(43)
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Rating: 5 stars
01/01/2006
This recipe is good but I can't believe it doesn't say to ice them! To make it out of this world... here's what you do: frost them with a simple thick powdered sugar/milk icing. Then if you like roll the dough into 5 or 6 circles and cut them into more than 8 slices. This makes the crescents smaller and thus increases the icing to roll ratio. That's they way my Grandma makes them...mmmmmm! It's always been a family favorite! Enjoy! Read More
(36)
Rating: 5 stars
12/25/2003
When I made these I thought they weren't going to work because the dough was so soft but after overnight refrigeration it was great to work with. My family loves these! The recipe makes so much I sprinkled half with cinnamon sugar and we had them as breakfast rolls. Great! Read More
(27)
Rating: 5 stars
01/09/2004
I wanted to make these rolls for Christmas dinner so tried them a few days before just to be sure. They passed muster with the daughter-in-law and husband so they were a go. They are so easy to stir up and I just got up on christmas morning and made them. They were a big hit. Wonderful flaky texture in fact the reason I am on here now is to send the recipe to my daughter. A 5 star keeper recipe. Read More
(21)
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Rating: 5 stars
01/10/2004
I was attracted to this recipe because the description said "no kneading required" - and I was very pleased with the light buttery rolls that this low maintenance recipe produced. This is perfect for people who want homemade yeast bread without the sweat. I ended up letting mine rise for almost 6 hours and I think they were even better and lighter because of it. Read More
(21)
Rating: 5 stars
12/03/2003
These rolls literally melt in your mouth!!! They are truly the best I have ever had...or made for that matter..and I make alot of breads. Try them..and you'll make them over and over!!! Enjoy!!! Read More
(20)
Rating: 5 stars
02/02/2005
These are the best and easiest rolls ever. I've been making them for several years now. I like to use 2 1/2 cups of wheat flour and 2 cups of white. I've also used 1/2 cup butter and 1/2 cup crisco...to cut down on the trans fat. It can't be any easier than stirring it all in a bowl and sticking it in the fridge. The dough can be left in the fridge for up to a week so you can have fresh warm rolls for dinner every night. Read More
(19)
Rating: 5 stars
01/10/2004
I'm an American living in Poland. Us Americans has a Thanksgiving feast in 2001 and I made these rolls. Boy the reviews were wonderful! I'm making them again for this year's feast. Thanks for a great easy and tasty recipe! Read More
(16)
Rating: 1 stars
12/09/2004
This was totally a "flop" of a recipe!!! Read More
(4)