Overnight Sweet Crescent Rolls

Let's Cook

1. Step 1.

   Stir in a saucepan over low heat until the shortening melts: 1 cup (235g) milk; ½ cup (95g) vegetable shortening or lard

2. Step 2.

   Let cool. Meanwhile, combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes: 2 tablespoons (30g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast; 2 teaspoons sugar

3. Step 3.

   Beat the milk mixture into the yeast mixture, along with: ½ cup (100g) sugar; 3 large eggs, beaten; 1 teaspoon salt

4. Step 4.

   Gradually stir in: 4 ½ cups (565g) all-purpose flour

5. Step 5.

   Transfer the dough to a work surface and knead until smooth, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat with oil. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.

6. Step 6.

   Divide the dough into 3 portions. Roll each one into a round about 9 inches in diameter. Brush the rounds with: 2 tablespoons butter, melted

7. Step 7.

   and dust each round with a mixture of: ¼ cup sugar; 1 teaspoon ground cinnamon

8. Step 8.

   or top with: ¾ cup any coffee cake filling

9. Step 9.

   Cut each round into 16 wedges. Roll up each piece beginning at the wider end, stretching the dough a bit as you roll it. Brush the rolls with: 1 large egg, beaten with 1 tablespoon water or milk

10. Step 10.

    Arrange the rolls 2 inches apart on greased baking sheets, seam side down. Loosely cover with oiled plastic wrap and let rise until doubled in bulk, about 1 ½ hours.

11. Step 11.

    While the rolls rise, position a rack in the center of the oven and preheat the oven to 375°F.

12. Step 12.

    Bake the rolls one sheet at a time until browned, 15 to 18 minutes. Take care—they burn easily. Transfer the rolls to a wire rack to cool.