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.
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