I know what you are thinking, “this girl is posting another roll recipe?” My response – Absolutely! You really can’t have too many roll recipes. I know I have several and they are all pretty fabulous. Well, this one is also pretty darn fabulous. It’s for overnight crescent dinner rolls. A good rule of thumb is that any roll recipe that uses eggs and milk in the dough should be a winner. All the recipes I LOVE are made with those two ingredients.
The beauty of this one is you made the dough ahead of time and keep it in the fridge. However, once you pull the dough out and shape the rolls you need to allow them to sit for 3-4 hours. Now one important rule I learned with these rolls are, DO NOT try to speed up the process by putting them in a warm oven or you will get flat rolls and the texture will not be as good. You can see the difference in this picture. Flat roll – not good, puffy roll – perfection.
The rolls I tried to help along by placing them in a warm oven did not look as pretty or taste as yummy. So please follow my advice. These rolls are worth the wait, don’t try to speed up the process.
These rolls also do not end up being double in size when it’s time to toss them in the oven. Do not be concerned. this is how they work. The best way to describe them is puffy like a marshmallow. That is how they should look and also how they should feel if you press on the dough. They will get bigger when they cook.
The virtual Easter dinner continues today with Tiffany from Eat at Home who is sharing Goat Cheese Biscuits.
Here are all my other favorite yummy roll recipes that would also be perfect for Easter dinner.
- Make Ahead Parker House Rolls
- Lion House Rolls
- Molly’s Rolls
- 30 Minute Rolls
- Orange Rolls
- Here is my post too for different ways to shape your dinner rolls.
Recipe adapted from Simply So Good.