Saturday, December 4, 2010

Crescent Rolls

by Julie Flanders

1/2 cup milk
1/2 cup butter
1/3 cup granulated sugar
dash of salt
2 1/4 tsp. yeast
2 1/4 tsp sugar
1/2 cup warm water
1 large egg beaten
3 1/2-4 cups flour

In a small bowl, dissolve yeast and 2 1/4 tsp. sugar in a warm water.
Let stand without stirring until foamy. About 5 to 10 minutes.
In a separate bowl or mug heat milk and butter for about a minute in the microwave. Does not have to be completely melted. Use your dough hook on your mixer and combine 3 cups flour, sugar, salt and egg. Add milk mixture and yeast mixture. Continue beating and add enough of the remaining flour until dough pulls away from the sides of the bowl.

At this point you can gently knead your dough on a floured surface until smooth and elastic. I just leave mine in my Kitchen Aid and let it gently mix for about 2-3 minutes. Place in large greased bowl. Cover loosely and let rise in a warm place until doubled, about 1 hour. Roll dough out on a lightly floured surface into a circle. Cut it like a pizza into 16 equal wedges. Roll the wedges up starting at the large end. Place on a cookie sheet or stone with the point side facing down. Continue with the rest until done. Cover with a towel and let rise for at least another half hour. Place in a 400 degree preheated oven and cook the first batch for 13-15 minutes and the remaining batches for 11-13 minutes. Butter the tops of the rolls when they come out of the oven and enjoy.

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