From Emily's Kitchen...

Here is a great fool-proof, make-ahead roll recipe for the upcoming Easter weekend.  I make these for most holidays, because I can make the dough the night before. 

Feather-Light Overnight Rolls

Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Servings: 1 serving | Difficulty: Easy

Ingredients:
1 c water
1 c salted butter
¾ c sugar
2 t salt
1 c cold water
4 ½ t yeast
½ c warm water
4 eggs, beaten
7 ½ c flour

Directions:
In a 6 quart pan bring 1 c of water to a boil. Add 1 c butter, sugar, and salt. Remove from heat. Add the 1 c cold water. In a separate bowl, dissolve yeast in ½ c warm water. When the first mixture is lukewarm, add yeast mixture and beaten eggs. Stir briefly. Add flour and stir together with a wooden spoon (it will be really sticky dough). Cover pan with lid and refrigerate overnight. When ready to roll out divide dough into thirds. Roll each third out into a large circle about 1/2 “ thick (I use the outside of a large pie plate as a big “cookie cutter” after it is rolled out so that I can get the circle even). Spread dough lightly with butter. Cut dough into 12 wedges (like a pie) and roll up like crescents. Place on 3 large greased baking sheets. Lightly coat the tops of the rolls with melted butter. Cover lightly with oiled plastic wrap. Let rise about 4 hours (if it is warm in the kitchen it could take only 2 ½ or 3 hours). Bake at 400 for 10-12 minutes. Makes 36 rolls.

**The roll recipe can easily be cut in half for smaller families, or
those who eat less :)**