Crescent Rolls
Ready In: 30 mins
Serves: 24
Yields: 48 rolls
Ingredients
- 2 (1/4ounce) 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)
Directions
- 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 375º 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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