Buttery Crescent Rolls
Last updated 6/12/2012 1:11:43 AM. Recipe ID 39326. Report a problem with this recipe.
Title: Buttery crescent rolls
Yield: 1 Servings
2 pk Active dry yeast
2 c Warm milk (110F to 115F)
6 1/2 c All-purpose flour (up to 7)
2 Eggs; lightly beaten
1/4 c Butter or margarine; melted
3 tb Sugar
1 ts Salt
Additional melted butter or
In a large mixing bowl, dissolve yeast in milk. Add 4 cups flour,
eggs, butter, sugar and salt; beat until smooth. Add enough remaining
flour to form a soft dough. Turn onto a floured board; knead until
smooth and elastic, about 6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover and let rise in a warm place until
doubled, about 1 hour. Punch the dough down and divide in thirds.
Roll each portion into a 12-in circle; cut each circle into 12
wedges. Roll up wedges from the wide end and place with pointed end
down on greased baking sheets. Cover and let rise until doubled,
about 30 minutes. Bake at 400F for 12-14 minutes or until golden
brown. Brush with butter if desired.
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