Wednesday, April 18, 2012

Crescent Rolls

1/2 cup (1 stick) butter
2 cups milk
7 cups flour
2 tablespoons yeast
1/2 cup sugar
2 teaspoons salt
2 eggs, beaten
1/2 cup (1 stick) softened butter

Melt 1/2 cup butter. Heat milk until warm but not hot. Combine.

Mix 4 cups of the flour and all of the yeast, sugar, and salt in a separate bowl.

Add milk and butter mixture and stir.

Add remaining flour and the eggs. Mix well but do not knead.

Cover and let rise in a warm place for 2 hours.


Punch down and let rest for 5 minutes.

Divide into 6 roughly equal balls.

Lightly flour counter or tabletop. Roll each ball into circles. (One by one, if your counter is small like mine.)

Spread remaining 1/2 cup butter on each circle (as if you're putting tomato sauce on a pizza).

Use a pizza cutter or knife to cut each circle into 8 roughly equal wedges.

Roll up the rolls, starting at the large end and moving toward the small end. Then bend the completed roll into a crescent.


If cooking later, put the rolls on a cookie sheet or something similar and put in the freezer for about 30 minutes. Store in baggies in the freezer until the day you want to use them. If you want to cook them immediately, skip this step.

Put the rolls on a cookie sheet and let rise in a warm place until doubled. This will take longer if they are frozen (perhaps 2-4 hours).

Once they have doubled, bake the rolls at 350 degrees for 10-15 minutes.

Serve hot with butter. (Why not? There's half a pound of butter in them already, a little more won't hurt you.)

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