Refrigerator Crescent Rolls
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- 1 pkg (1/4 oz) active dry yeast
- 1/2 c plus 3/4 t sugar,divided
- 1 1/3 c plus 3 tablespoons warm water,divided
- 1/3 c canola oil
- 2 eggs
- 1 teaspoon salt
- 4 3/4-51/4 c all purpose flour
- melted butter
1In a bowl, dissolve yeast and 3/4 teaspoon sugar in 3 tablespoons water. Add remaining sugar and water, oil, eggs, salt and 2 cups flour; mix well. Add enough remaining flour to form a soft dough.
2Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3Punch dough down.Roll into a 12-in. circle. Brush butter over dough.Cut into 12 wedges. Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form a crescent.
Place on a greased baking sheet; cover and refrigerate overnight. Allow rolls to sit at room temperature for 15 minutes before baking.
4Bake at 375° for 12-15 minutes or until lightly browned. Brush with butter.Serve hot.