12-hour Rolls

Ingredients:
1/2 c. sugar
3 eggs well beaten
3/4 tsp salt
1 Tbsp yeast
1 Tbsp sugar
1/2 c warm water
1/2 c butter
1 c. scalded milk
5-6 c. flour

Instructions:
Dissolve yeast in water and add 1 Tbsp sugar. Let raise. Melt butter in milk on stove until milk forms a skin on top. Let cool to room temp. Put the milk and butter mix in larger mixing bowl. Then add the yeast mixture. Blend in eggs and 1/2 c. sugar. Add salt and flour. Cover and let stand overnight or for 8 hours in fridge. Divide dough in 2 equal halves. Roll out in circle and cut like pie wedges. Each half will yield 16 wedges. Roll wedge from large to small end like a croissant. Butter and let raise about 3 hours. Bake at 375 on bottom rack for about 12-15 minutes or till golden brown

Source:
Marne McKnight (via Andrea Scott)