Twelve-hour rolls

I admit that the name of this recipe scared me off for a while. Who wants to spend twelve hours making rolls? But what "twelve hours" really means is that you can make the dough at night, let it rise in the fridge until morning, and then have fresh rolls for breakfast. Or you can make the dough before church, let it rise in the fridge, and then have fresh rolls for dinner. This is the best roll recipe I have ever found. They are to-die-for!

Ingredients:
1 level Tbsp yeast
1 level Tbsp sugar
1/2 cup warm water
1/2 cup butter
1 cup milk
1/2 cup sugar
3 large eggs (well beaten)
3/4 tsp salt
4 1/2 - 5 cups flour

Instructions:
Dissolve yeast and 1 Tbsp sugar in 1/2 cup of warm water. Melt together butter and milk and let cool. Add the two mixtures together, then add sugar, eggs, salt, and flour. Dough will be very gooey (I always use 5 cups of flour because 4 1/2 just seems too sticky to me). Dump into greased bowl. Cover. Leave overnight in fridge or for 5 or 6 hours. After it has risen to double the size, turn out onto floured board or counter. Knead for 7 to 10 minutes. Divide in half. Roll out into a circle. Brush with melted butter. Cut into wedges and roll up into a crescent roll. Place on greased cookie sheet. Cover lightly with towel and let raise for 2 hours or even up to 5 or 6 hours. Bake at 375 degrees for 8-10 minutes.

Note: After chilled and raised, the dough is very easy to handle and not so sticky. You can make any kind of rolls with this dough, including cinnamon rolls. You can do the first rise in the day, make the rolls and place in pans, let them rise overnight in the fridge, and then have fresh rolls in the morning. This is great for Christmas!