Crescent Rolls - cooking recipe

Ingredients
    2 (1/4 ounce) packages active dry yeast
    1 tablespoon sugar, plus
    1/2 cup sugar
    1 cup warm water
    1 cup milk, scalded (2 min. in microwave)
    3 eggs, beaten
    6 tablespoons unsalted butter, melted & cooled
    1 teaspoon salt
    7 cups flour (I use Gold Medal Bread Flour)
Preparation
    Dissolve yeast, 1 Tablespoon sugar in the water.
    Let stand (proof) for 5 minutes.
    Mix butter, salt, milk and remaining sugar in large mixing bowl.
    Add 2 cups flour mixing well.
    Add yeast and beaten eggs. Beat well.
    Add remaining flour or enough to make a soft dough.
    Cover dough and let rest 20 minutes.
    Knead dough on lightly floured board and place in a greased bowl.
    Cover and let rise until double in bulk.
    Punch down and divide dough into thirds. Roll into a 12\" diameter circle, cut circle into 16 pie shaped pieces.
    Roll up into crescent shapes starting with the wides end.
    Place crescent rolls on greased cookie sheet and let rise 1 hour - cover lightly with plastic wrap or flour sack tea towel. Repeat with remaining dough.
    Bake 10-12 minutes in 375\u00b0 oven or until golden brown.
    *Note - leave plenty of room on sheets - these rolls need plenty of room - do not crowd.

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