Make-Ahead Butter Rolls

Begin by dissolving the compressed yeast into a small container, and combine it with 2 teaspoons of sugar. Allow this mixture to sit aside for the time being.

Next, heat milk in a small saucepan until it reaches a state where a skin forms on the surface. Remove from heat, and let it cool down slightly before moving forward.

In a large bowl, combine 1 cup of butter and the remaining 1/2 cup of sugar. Pour the hot milk over this mixture, and stir until the butter has melted completely. Let the mixture cool down to just above room temperature.

Now, add eggs one at a time, mixing well after each addition. Then, incorporate the yeast mixture into the mix. Add 3 cups of flour, and mix until everything is well combined. Gradually add the remaining flour, mixing as thoroughly as possible. The dough will be quite sticky at this point.

Cover the bowl with a towel, and place it in a warm location to allow the dough to rise. This process should take about 1 hour, and the dough will have doubled in size.

Once the dough has risen, punch it down, cover it again, and refrigerate it overnight to allow the flavors to meld together.

Divide the dough into four equal portions. Use one portion at a time, and store the remaining pieces in the refrigerator for later use.

On a lightly floured surface, roll out one portion of the dough into a 12 inch circle. Spread about 2 tablespoons of butter over this surface, and cut it into 8 wedges, similar to how you would a pizza.

Begin rolling each wedge starting from the wide end and working your way towards the point. Place these rolls onto a lightly greased cookie sheet, and use your fingers to shape them into crescent shapes. Cover the sheet with a towel, and let these rolls rise in a warm location until they have doubled again. This process should take about 2 hours, as the dough is initially cold.

Preheat your oven to 375 degrees F (190 degrees C). Bake the rolls for 15 minutes in the preheated oven, or until they are golden brown.