Wednesday, November 3, 2010

Crescent Rolls

It's been a long time since i've baked, or even cooked for that matter. Atleast a couple of weeks. Today I was actually in the mood to make some crescent rolls. Hopefully soon cooking will be sounding better since I do enjoy it. I asked my mom for her recipe since i've had them and like them and so I gave it a try. This wasn't my first time making crescent rolls, I have a recipe for cheddar herb ones that are really good too. I did a little experimenting with these to see what outcomes I liked best so i'll post the recipe with a couple slight modifications.

Crescent Rolls

¾ Cup Warm Milk
2 1/2 t. yeast
½ Cup Butter
½ Cup Sugar
1 Teaspoon Salt
2 Eggs
4 Cups Sifted Flour
1 egg slightly beaten
water, about 1 T.
melted butter, about 1 T.

Combine warm milk and yeast, set aside. Blend together butter and sugar. Add salt, eggs and milk mixture. Beat in flour.
Cover with damp cloth and let rise until double (about 1 1/2- 2 hours.) OR refrigerate overnight or 24 hours.
Divide dough in half. Roll each half into a circle about 12 in. and cut into 8 wedges (pizza style). Roll each piece up going from the big end to the small then curve edges down to form a crescent shape.
Cover and let rise until double about 1 hour. Mix beaten egg with about 1 T. of water and brush over crescent rolls. Bake until golden brown at 350 for 12-15 minutes, don't overbake or they won't be soft. Brush melted butter over tops immediately after removing from oven.
Makes 16 rolls
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