Tuesday, May 17, 2016

Dalene's Butter Crescent Rolls


Makes 12-15 rolls
1/2 cup milk
1/2 cup warm water
1/2 cup butter, softened
1/3 cup sugar
1/2 tsp salt
1 large egg (lightly beaten)
3.5 - 4 cups flour
1 Tbs. Saf-instant dry yeast

Makes 25-30 rolls

1 cup of milk
1 cup of warm water
1 cup of butter, softened
2/3 cup of sugar
1 tsp. salt
2 large eggs (lightly beaten)
7-8 cups of flour
2 Tbs. Saf-instant dry yeast

Combine milk, water, butter, sugar, salt and egg.  Add some flour.  Add yeast.  Mix in enough remaining flour until dough pulls away from sides of bowl.  Continue mixing until dough is smooth and elastic, about 2-3 minutes.  Place in a large greased bowl, turning to coat.  Cover loosely with plastic wrap and cloth.  Let rise in a warm place until doubled, about 1 hour.  Divide dough, roll out one section into a circle.  If desired, spread butter over dough.  Cut into wedges and roll starting with the large side.  Curve ends to form crescents and place on greased baking sheet.  Cover loosely with plastic wrap and let rise until almost doubled, 30 minutes.  Bake at 350* for about 15 minutes or until golden brown around the edges.  Butter tops of rolls.  Transfer to a wire rack to cool.

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