No-Knead Refrigerator Crescent Rolls

This recipe is SO easy! It makes the equivalent of 2 ‘cans’ purchased refrigerated crescent rolls; or use as crescent roll dough base (will cover the bottom of an 11x15x1 pan), I love using this recipe during the holidays. Recently, I encouraged a newly married friend who has never made rolls to try this recipe…..was she ever excited when she called to tell me “I can make rolls”.

2 tsp. dry yeast
½ c. lukewarm water
1 stick butter or margarine, melted
1 T. sugar
6 T. beaten egg (1 large + egg white or 2 smaller eggs)
¼ tsp. salt
1 c. whole wheat flour
1 to 1¼ c. unbleached flour

Mix yeast and water; set aside. In bowl: mix melted butter or margarine, sugar; add eggs and salt. Mix in whole wheat flour and yeast mixture. Stir in enough unbleached flour, until dough leaves side of bowl and is soft; do not knead. Cover; refrigerate overnight. Two hours before meal: remove dough from fridge, punch down. Turn out on floured surface. Divide evenly in half. Gently (do not press hard) roll each ball into a flat circle. Cut into 8 even wedges (a pizza cutter works). Roll up each wedge, starting at wide end. Place on greased baking sheet; can curve form crescent shape. Cover; raise about 1½ hours. Bake at 350° for 20 to 22 minutes, until golden.

Makes 16 rolls. Or just make one large flat circle and cut it into 12 wedges for a dozen bigger crescent rolls.