Friday, April 18, 2014

Crescent Rolls

These crescent rolls are a crowd favorite! They turn out so well every time, and are worth the time it takes to make them.

1 1/2 cups milk
3/4 cup plus 1 Tablespoon sugar 
1 egg
1 Tablespoon salt
2 Tablespoons yeast
2 cups warm water
9-10 cups flour
1 cup butter

Start by placing 1 1/2 cups milk, 3/4 cup sugar, and 1/2 cup butter (cubed) in a microwavable bowl. Heat in the microwave for 2 minutes. Stir and let cool for about 5 minutes. 

Meanwhile, place 2 Tablespoons of yeast and 1 Tablespoon of sugar in 2 cups of warm water. Stir and proof the yeast. (It will get foamy on the top. This tells you the yeast is alive.)

Place 2 cups of flour in a large mixing bowl. Add the milk mixture. Stir. Add one egg and 1 Tablespoon of salt. Stir. Then add the proofed yeast. 

Add the remaining flour 2 cups at a time, stirring after each addition. (I usually add a 7 1/2 more cups of flour to the 2 cups I added to cool the milk down. A total of 9 1/2 cups of flour in this dough.) 

Cover the bowl with a towel and let the dough rise for about 1 hour, or until doubled. 

Place dough on a lightly floured surface. Divide the dough into four separate balls. 

Roll each ball out into a large circle. Spread 1 1/2 tablespoons of softened butter on the rolled out dough. 

Using a pizza cutter, I cut the dough into four quarters. Then cut each quarter into three triangles. 

Starting with the larger end, roll up each crescent roll. 

Place on a greased baking sheet. (24 rolls on each sheet.) This recipe makes 48 rolls.
Cover the pan and let rise for about 20 minutes. 

Bake at 350 degrees for 15-20 minutes, or until golden brown. Spread butter over the tops as soon as they come out of the oven. Then take the rolls off the pan and place on a cooling rack. (This step is very important --the rolls will become soggy on the bottom if you don't let them cool on a cooling rack.)