I was asked to bring rolls to thanksgiving this year. No pressure right? Rolls may or may not be the most important part of the meal (or is that just for a bread lover like me?). Either way, they were a hit! Mission accomplished. Now, thanksgiving is over, but this recipe can still make you the most sought after dinner guest in town. Don’t be intimidated by the number of steps, I just wanted to be thorough; they’re easy and delicious.
Buttered Crescent Rolls:
yield: 2 dozen
3/4 C milk
1/2 C sugar
1/2 Tbsp salt
1 Tbsp (1 package) yeast
1 C warm water
5 1/2 C all purpose flour
1 C butter
- Scald milk, most of sugar (save 1 – 2 Tbsp), and 1/4 C of butter in microwave (approx 1:30). If chunks of butter are left break apart with fork and they will melt.
- Add 1/2 egg and salt to milk mixture.
- Set aside and let cool till finger can be placed in mixture comfortably.
- While milk mixture is cooling, combine yeast, the rest of sugar, and 1 C of warm water. Let sit for 7 minutes or until bubbly.
- Combine yeast and milk mixture in mixing bowl (better when mixed by hand than kitchen aid).
- Use fork to add the flour. Dough should be sticky but pull away from sides of bowl.
- Cover and let rise until double (3 hours).
- Separate dough into two parts.
- Role one part out into a rectangle on a floured surface and spread melted butter over it (approx 1-2 Tbsp) Use a pizza cutter (or knife) to cut into quarters. Cut these quarters into three triangles each (making two cuts from the corner of the quarter).
- Roll each piece into a crescent and place on greased cookie sheet.
- Repeat with other section.
- Let rolls rise for half an hour (approximately)
- Bake at 350 for fifteen minutes or until the tops begin to golden.
- Brush with butter once removed from the oven.
- ENJOY! (and become the most sought after dinner guest in the area)
If you have any questions about them, let me know!