overnight wheat rolls - Mallory Oniki

Ingredients

2 tbsp instant yeast
1 tbsp sugar
2 cups warm water around 110 degrees f
1 cup salted butter
1 cup sugar
6 eggs
1 1/2 tsp salt
5 cups all-purpose flour
3 cups wheat flour
1/2 cup salted butter to dip rolls in

Instructions

Add yeast, 1 tbsp sugar, and warm water to the bowl of a stand mixer. Let it stand for 5-10 minutes, until yeast starts to activate.
Melt butter and add it to the stand mixer along with the sugar. Crack eggs into a separate bowl and whisk them until combined. Add whisked eggs to the stand mixer.
With the dough hook attachment, mix until the ingredients are combined. Add all-purpose flour, wheat flour, and salt. Mix for 4-5 minutes. The dough should be very soft. It may stick to your fingers, this is okay.
Cover the dough and transfer to the fridge (*if you want to make these rolls all in one day, see the paragraph in the above post). Leave the dough in the fridge overnight.
Take the dough out of the fridge about 5 hours before you want to eat. Turn the dough out onto a lightly floured surface. Divide the dough into 4 equal sections.
Working with one section at a time, roll the dough into a 12" wide circle. Using a sharp knife or pizza roller, cut the circle into 8 equal wedges. Working with one wedge at a time, roll each wedge into a crescent, starting with the wide end. Repeat with remaining wedges, then with remaining sections.
Quickly dip each crescent roll in melted butter and transfer to a baking sheet. These rolls can be placed fairly close together. You can fit about 20-24 rolls on a standard baking sheet.
Cover the rolls (either loosely with plastic wrap or with a light kitchen towel) and let them rise for 3-4 hours.
Preheat the oven to 375 degrees. Uncover the rolls and bake for 10-12 minutes, until rolls are golden brown. Enjoy while they're hot!