Monday, 23 March 2009

Butter Crescent Rolls

“Butter Crescent Rolls”

  • 2- 1/4 ounce envelopes active dry yeast
  • 3/4 C warm water
  • 1/2 C sugar
  • 1/2 C Butter, melted
  • 2 eggs beaten
  • 1 1/2 teaspoon salt
  • 4 C all purpose flour
  • 1/2 C butter softened
  1. Proof Yeast and water in a cup for 5 minutes.
  2. Combine the yeast with the next 4 ingredients then add 2 C flour.
  3. Stir well then gradually add the remaining flour to make a soft dough.
  4. Turn dough out to the floured table and knead 4 times then place in a greased bowl, turning to grease top of dough.
  5. Cover and allow to rise 1 hour in a warm area.
  6. Punch dough down and divide into 3 equal parts.
  7. Roll each part into a 12″ circle the brush with remaining butter. Cut circles into 12 wedges and roll like you do crescents.
  8. Place on greased sheets point side down, allow to rise about 20 minutes, bake 12 minutes in 375 degrees until puffed and brown.

Photo by MaeJJ

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