Tuesday, May 3, 2011

Easy Homemade Crescent Rolls

Crescent Rolls
From This Week for Dinner

- 1 Tablespoon active dry yeast, dissolved in 1/4 cup very warm water (let yeast sit in water until it’s all foamy and dissolved)
- 1/4 cup butter, softened
- 3/4 cup milk
- 1/4 cup sugar
- 3 eggs
- 3/4 teaspoon salt
- 4-4 1/2 cup flour

Mix all the ingredients except the flour in your KitchenAid mixer with the paddle attachment or with your beaters. Slowly mix in the flour. Knead dough or mix on speed 1 or 2 with the dough hook on your KitchenAid (when I knead with the KitchenAid I let it go about 5 minutes). Let rise to double in size in a bowl, about an hour or so (cover the bowl with a light, clean towel and let rise in a warm/non-drafty place).

Punch dough down. Divide into two. Roll each piece of dough into a large circle, that is quite thin (1/8″ – 1/4″). If you like a buttery flavor, brush melted butter onto the dough at this time, although they are great either way. Cut the dough like pizza into 16 pieces (you will end up with 32 rolls total). Roll each piece from the large end of the triangle and place on an ungreased cookie sheet or a silpat-lined cookie sheet with the tip tucked down and under the roll. Let rise again until about double in size, or about an hour or so (cover the rolls with a light, clean towel and let rise in a warm/non-drafty place).

Bake at 375 for 12 minutes or until browned on top and bottom.

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