Crescent Rolls - cooking recipe
Ingredients
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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
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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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