Crescent Rolls
Ingredients
- from Lorene Coker
- 2 pkgs. 1/4 oz. Each dry yeast
- 2 eggs lightly beaten
- 2 cups warm milk 110-115 degrees
- 1/4 - 1/2 cup butter prefer 1/2
- 6 1/2 - - 7 cup all-purpose flour
- 3 T. sugar
- 1 T. salt
- additional melted butter - optional
Instructions
- In large mixing bowl, dissolve yeast in milk. Add 4 cups flour, eggs, butter,
- sugar and salt; beat until smooth. Add enough remaining flour to
- form
- a
- soft
- dough. Turn onto a floured board; knead until smooth and elastic, about 6-8
- minutes. Place in a greased bowl, turning once to grease top. Cover and let rise
- in a warm place until doubled (about 1 hour). Punch the dough down and di-
- vide into thirds. Roll each portion into a 12 inch circle; spread melted butter on
- circle if desired and then cut each circle into 12-16 - wedges.
- Roll up wedges from the wide end and place with pointed end down on greased
- baking sheets. Cover and let rise until doubled, (about 30 minutes). Bake at
- 400 degrees for 12-14 minutes or until golden brown. Brush with
- butter
- if
- de-
- sired.
- HINT: Make these ahead and bake partially. Cool and freeze. The day you
- need them, thaw completely and finish baking.
Notes
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