Butter Crescent Rolls
A great recipe I got from my amazing Sister In-Law. She's a fantastic cook and should have her own cooking show! We make these every year for Thanksgiving! On a side not, I have a Kitchenaid stand mixer but not a dough hook, so I just used the paddle attachment and it worked fine when making the dough. The dough hook would probably be best to use though if you have it.Also, she has bread flour listed, but I just had all-purpose flour and it was also fine with it.
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DIRECTIONS
- Using the microwave, heat the milk to scald it. Add the butter cubes to a stand mixer and add the milk. Allow to cool for about 3-5 minutes.
- While that's cooling, soften the yeast in the warm water with the teaspoon of sugar and stir.
- Stir the milk and butter and the 1/3 cup of sugar and salt. Add the egg and yeast mixture and mix well.
- Add 2 cups of flour until well mixed and add the rest of the flour 1/4 cup at a time until the the dough is formed and leaves the side of the bowl.
- Remove the dough and knead for about 3 minutes. Spray a medium sized bowl with pan spray and lay the dough inside rolling it the greased bowl. Cover with saran wrap and allow the dough to rise until almost doubled in size, about an hour.
- Remove the dough from the bowl and cut in half. Allow the dough to rest for about 10 minutes. Heat the oven to 365*.
- Roll out into a 12-inch circle. Using a pizza cutter, slice into 12 even wedges.
- Roll each wedge wide side first. Repeat with remaining dough.
- Place on a greased baking sheet and bake for about 15-17 minutes until golden brown. Remove from the oven and brush on melted butter on the hot rolls.
- Place any remaining rolls in a ziploc bag. These will stay fresh for bout 3 days or so.
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