Fabulous Overnight Rolls - cooking recipe

Ingredients

1 cup milk
3/4 cup butter or 3/4 cup shortening
1/4 cup sugar
1/2 teaspoon salt
1 (1/4 ounce) package active dry yeast
1/4 cup warm water (110 degrees)
4 cups unbleached flour (I use all purpose)
2 eggs, at room temperature
2 -3 tablespoons oil, approximately (I use Canola)
1/4 - 1/2 cup melted butter (approximately)

Preparation

*Prepare the night before:.
Heat milk, butter, sugar and salt in saucepan, just until butter melts; remove from heat and cool slightly. (85 degrees).
Dissolve yeast in warm water (110 degrees) in large bowl of electric mixer.
When milk mixture is lukewarm (85 degrees), beat into yeast.
Add 2 cups flour and beat at slow, then medium speed 2 minutes. (There should be no lumps.)
Beat in eggs; when well blended, stop mixer and scrape down beaters and bowl.
Slowly add 1 cup flour, beating at low speed 2 minutes.
Remove beaters, stir in 3/4 cup flour and beat with wooden spoon until dough is smooth and elastic.
Oil a large bowl and turn dough into it, leaving room for expansion; brush top with oil and cover with plastic (wrap airtight).
Refrigerate up to 2 days, punching down whenever double in bulk (about every 9-10 hours).
SHAPING: Remove from refrigerator 2 1/2 to 3 hours before shaping.
Punch dough down and beat out all air bubbles by kneading.
Divide dough in 4 equal pieces. Sprinkle remaining 1/4 cup flour on board and roll each piece into a circle 1/8 thick.
Brush with melted butter, then cut each circle in about 8 wedges; roll each up from wide to narrow end to form a crescent.
Arrange crescents on lightly oiled (I use Pam) baking sheets, allowing room for rolls to triple in size. Brush with more melted butter, cover with plastic and set in a warm place to rise (about 1 hour).
Bake in preheated 400 degree oven about 10 to 12 minutes, or until pale gold.
Remove to racks to cool.
When cool, you can bag them airtight and refrigerate or freeze.