Monday, November 21, 2011

Buttery Crescent Rolls

Buttery Crescent Rolls

1 1/2 Cups Milk
3/4 Cup + 1 Tablespoon Sugar
2 Eggs
1 Tablespoon Salt
2 Tablespoons Yeast
2 Cups Warm Water
9 Cups Flour
1 1/2 Sticks of Butter

Scald the 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, cubed in the microwave for about two minutes in a large bowl. Remove from microwave and stir 2 cups of flour and the eggs and salt in.

Add yeast to 2 cups of warm water and 1 Tablespoon of sugar. Let sit for a few minutes until bubbly. Add to milk mixture.

Gradually stir the remaining 7 cups of flour to mixture. The dough should be dense and sticky towards the end, and I had to use my hands to finish combining the dough.

Cover with plastic wrap and leave it in a warm place to rise (to about double in size).

Once the dough has doubled, flour your surface, dump the dough out and divide it into four equal sections. Roll one section out at a time. Once it is rolled out, spread 1 Tablespoon of softened butter onto each section, covering the entire surface.

Cut the dough into quarters using a pizza cutter. Then, cut each quarter into three pieces. You should end up with 12 triangles from each circle of dough. Roll each triangle starting with the wide end. Make three rows of 8 rolls on a buttered cookie sheet (24 rolls per pan).

 
Pre-heat oven to 350 degrees. Place pans of rolls on top of the oven to let them rise. Once they are touching and full size, bake 10-15 minutes, or until golden brown.

While they are still hot out of the oven, run a stick of butter over the top for a mouthwatering buttery glaze.

This recipe was inspired by the Thanksgiving roll recipe from How Does She. The original recipe calls for printing slips of paper with items you are thankful for and wrapping them into the rolls. Then on Thanksgiving, you can pull the slips out like fortune cookies. I may print some Bible verses out on thankfullness and make another batch for Thanksgiving.

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