Prep 35 mins
Cook 10 mins
Found in my recent TOH magazine. Light and tasty rolls and very easy to make them. Please add in time for rising.
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1⁄3 cup sugar
- 1⁄2 cup warm water (110 - 115 degrees)
- 1⁄2 cup butter, softened
- 1⁄2 cup warm 2% milk (110 - 115 degrees)
- 1 egg
- 3⁄4 teaspoon salt
- 4 cups all-purpose flour
- In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add the butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 inches apart on greased baking sheets. Curve ends to form crescents.
- Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 10-12 minutes or until golden brown. Remove from pans to wire racks.