Jan 12, 2009
Homemade Buttery Crescent Rolls
I have no idea where I originally got this recipe, but it's great. Soft, buttery, slightly sweet crescent rolls. Way better than the ones out of the can, and this recipe makes 20 to 30 crescent rolls (depending on how big you make them). Try using the dough to make filled crescent rolls, or cinnamon rolls, instead.
Ingredients:
1/2 ounce (about 1 tablespoon) active dry yeast
3/4 cup warm water
1/2 cup white sugar
1 teaspoon salt
2 eggs, beaten
1/2 cup butter plus 4 tablespoons butter, softened
4 cups all-purpose white flour (can substitute half whole-wheat flour)
Method:
Dissolve yeast in warm water. Stir in sugar, salt, eggs, 1/2 cup of butter, and 2 cups of the flour. Mix until smooth.
Mix in the remaining flour until smooth. Scrape dough off sides of bowl, form into ball, oil, and let rise for 2 1/2 hours, until doubled in size.
Punch dough down gently. Divide in half. Roll each half into a 12-inch circle. Spread each circle with 2 tablespoons of softened butter. Cut each circle into 10 to 15 wedges. Roll up, starting from the wide end, and place on baking sheets. Let rise 1 hour in a warm place.
Bake at 350 degrees for 12 to 15 minutes. Brush tops with melted butter, if desired, when you remove them from the oven.
I have to say these are a great idea I could eat those every night