Sunday, November 28, 2010

Crescent Rolls


These rolls are also from V's family. I did a double batch for our Thanksgiving. They're so pretty and consistently turn out well.

5 cups flour
2 teaspoons salt
1/2 cup sugar
2 cups very hot milk
4 tablespoons butter or margarine
¼ cup warm water
2 TB dry yeast
pinch of sugar

Place 3 cups of the flour, 2 tsp salt, and ½ cup sugar in a small mixing bowl. Place hot milk and butter, thinly sliced in large mixing bowl. While the butter is melting in the hot milk, combine warm water and dry yeast, and a pinch of sugar in a measuring cup, let stand until frothy. Add the dry ingredients from the small bowl to the large bowl.  Mix until blended, then add frothy yeast mixture.  Stir in another 2 cups of flour, then knead in enough more flour until a medium stiff dough is formed.  Let rise in an oiled bowl (prefer­ably a tupperware with a sealing lid) until double in bulk.


To form into crescent rolls, divide the dough into 3 equal sections.  Pat them out, one at a time, on an unfloured surface (the oil keeps them from sticking), into about a 14 inch circle.  Using a pizza cutter, cut as you would for pizza into 8 wedges.  Carefully elongate each wedge of dough to make it about 8 inches long.  If the bottom edge is too wide, tuck the bottom center to make it narrower.  Roll them up from the wide end to the point, making sure the point is underneath the roll.  Curve into a crescent shape and place on greased cookie sheet so that they don't touch.  


Let rise about 15-30 minutes, or until nearly double in size.  Bake at 375 for about 15-17 minutes or until golden brown. May rub tops with butter while hot, if desired.

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