BEST EVER CRESCENT ROLLS
My daughter and I have cranked out dozens of homemade crescent rolls. It's a real team effort. I cut the dough into pie-shaped wedges; she rolls. -Irene Yeh, Mequon, Wisconsin
Provided by Taste of Home
Time 50m
Yield 32 rolls.
Number Of Ingredients 8
Steps:
- Combine 1-1/2 cups flour, yeast and salt. In a small saucepan, heat milk, cubed butter and honey to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add egg yolks; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch down dough. Cover and refrigerate overnight., To bake, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 14-in. circle; cut each circle into 16 wedges. Lightly brush wedges with melted butter. Roll up from wide ends, pinching pointed ends to seal. Place 2 in. apart on parchment-lined baking sheets, point side down. Cover with lightly greased plastic wrap; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 9-11 minutes. Remove from pans to wire racks; serve warm. Freeze option: Immediately after shaping, freeze rolls on parchment-lined baking sheets until firm. Transfer to a freezer container; return to freezer. Freeze up to 4 weeks. To use, let rise and bake as directed, increasing rise time to 2-1/2 to 3 hours.
Nutrition Facts : Calories 104 calories, Fat 4g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 107mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
BEST EVER CRESCENT ROLLS
These rolls are very moist and slightly sweet. Great for Thanksgiving/Christmas dinner! Enjoy!
Provided by Nathaniel Lutz
Categories Other Breads
Time 3h45m
Number Of Ingredients 8
Steps:
- 1. Dissolve yeast in warm water.
- 2. stir in sugar, eggs, lard and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. scrape dough from side of bowl. Knead dough then cover it and let rise in a warm place until double [about 1 1/2 hours].
- 3. Punch down dough. Divide in half. Roll each half in to a 12-inch circle. spread with butter. Cut into 10 to 15 wedge. Roll up the wedges starting with the wide end. Place rolls with a point under on a greased baking sheet. cover and let rise until double[about 1 hour]
- 4. bake at 400 for 12 to 15 minutes or until golden brown. Brush tops with butter when they come out
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