Friday, September 21, 2012


1/2 cup warm water
2 T yeast
1 cup milk, warmed
1/4 cup butter
1/2 cup sugar
1 t. salt
2 eggs
4 cups bread flour

dissolve the 2T yeast in 1/2 cup warm water, sprinkled with a little bit of sugar until the mixture becomes foamy.

Scald milk and pour over the butter in a large mixing bowl.
Add sugar, salt and 2 cups of the flour.  Mix thoroughly.

add eggs and yeast mixture.  Mix again, adding the remaining flour.

Dough will be very soft and sticky...this is the secret for the light and fluffy rolls

cover and let rise until double (dough can be put into in the frig overnight at this point)

Put dough on well-floured surface and lightly coat all sides (this makes it workable)  Divide into 2 balls

Roll each ball into a 15" circle and brush rolled surface lightly with melted  butter

Using a pizza cutter, cut into 12 wedges.  Starting at the wide end roll each wedge into a crescent roll
Put on lightly greased baking sheet.  Brush tops with a little more melted butter.  Repeat with second ball.

place pans in plastic bags and allow to rise until double.

Bake at 375 for 10-12 minutes

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