Description
Melt in your mouth crescent rolls! This recipe takes a little time but is well worth the wait.
Ingredients
- ½ cup milk
- ½ cup butter, softened
- ⅓ cup white sugar
- ½ teaspoon salt
- 1 (.25 ounce) package active dry yeast
- ½ cup warm water (110 degrees F/45 degrees C)
- 1 egg
- 3 ½ cups all-purpose flour
- 1 egg, beaten
Instructions
- Warm the milk in a small saucepan until bubbles form at the edges; remove from heat. Mix in the butter
- sugar
- and salt. Let cool until lukewarm. In a small bowl
- dissolve yeast in warm water. Let stand until creamy
- about 10 minutes.
- In a large bowl
- combine milk and yeast mixtures. Stir in 1 egg. Beat in flour 1 cup at a time until dough pulls together. Turn out onto a lightly floured surface
- and knead until smooth and elastic
- about 8 minutes. Lightly oil a large bowl
- place the dough in the bowl
- and turn to coat. Cover with a damp cloth
- and let rise in a warm place until doubled in volume
- about 1 hour.
- Deflate the dough
- and turn it out onto a lightly floured surface. Divide the dough into two equal pieces
- and form into rounds. Cover
- and let rest 10 minutes.
- Using a floured rolling pin
- roll each dough half into a 12 inch circle. Cut each circle into 6 wedges. Roll each wedge up towards the point. Bend ends inward to form crescents
- and place point side down on lightly greased baking sheets. Cover
- and let rise until doubled
- about 30 minutes. Meanwhile
- preheat oven to 400 degrees F (200 degrees C).
- Brush rolls with beaten egg
- and bake for 12 to 15 minutes in the preheated oven
- or until golden brown.
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 12