|
|
BREADS:
Crescent Dinner Rolls
|
Crescent
Dinner Rolls |
|
|
|
These make any
meal seem special...
|
|
One
¼- ounce |
|
package active dry yeast |
|
|
¼
cup |
|
warm
water (110° to 115°F.) |
|
|
1
Tbs + ½ cup |
|
granulated sugar, divided |
|
|
¾
cup |
|
warm
milk (110° to 115°F.) |
|
|
3
large |
|
eggs, lightly beaten |
|
|
½
cup |
|
butter, softened |
|
|
1
tsp |
|
salt |
|
|
5 to
5½ cups |
|
all-purpose flour |
|
|
|
|
melted butter |
|
|
|
|
|
|
1 |
In a large
mixing bowl, dissolve yeast in warm water. Add 1
T. sugar; let stand for 5 minutes. Add the milk,
eggs butter, salt and remaining sugar. Stir in
enough flour to form a stiff dough. Turn onto a
floured surface; knead until smooth and elastic,
about 6 to 8 minutes. Place in a greased bowl,
turning once to grease top. Cover and let rise
in a warm place until doubled, about 1½ hours. |
|
2 |
Punch dough
down. Divide dough into thirds. Roll each into a
12-inch circle; cut each circle into eight
wedges. Brush with melted butter; roll up wedges
from the wide end and place, pointed end down, 2
inches apart on greased baking sheets. Cover and
let rise in a warm place until doubled, about 30
minutes. |
|
3 |
Bake at
375°F. for 10 to 12 minutes or until golden
brown. Remove from pans to wire racks. |
|
|
|
|
Yield: 2 dozen
Cooking Tips:
*If you're searching for a
warm place to let your dough rise, turn on your oven to
400 degrees for 1 minute and turn the light on.
Turn it off after one minute, keep the light on, and
place your bowl of dough in the slightly warmed oven.
The light will help keep it warm enough to rise. |
|
|
|
Recipe Source |
|
Taste of Home |
|
|
|
PRINT this Recipe
RATE this Recipe
|
|
