Description
To DIE for, buttery crescent rolls that divide up the work between two days. This yeast-raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like.
Ingredients
- 1 (0.6 ounce) cake compressed fresh yeast
- 2 teaspoons white sugar
- 1 ½ cups milk
- 1 cup butter
- ½ cup white sugar
- 3 eggs
- 5 ½ cups bread flour
- 1 teaspoon salt
- ½ cup butter, softened
Instructions
- Crumble the compressed yeast into a small bowl
- and mix in 2 teaspoons of sugar. Set aside. In a small saucepan
- heat milk until a skin forms on the top. Remove from heat
- and set aside to cool slightly.
- Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them
- and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs
- one at a time mixing well after each one
- then stir in the yeast mixture. Add 3 cups of flour
- and mix until well blended. Gradually mix in the remaining flour
- mixing as well as you can. The dough will be sticky. Cover the bowl with a towel
- and let rise in a warm place until doubled in size
- about 1 hour.
- After the dough has risen
- punch down
- cover
- and refrigerate overnight.
- Divide the dough into four pieces. Use one piece at a time
- leaving the rest in the refrigerator. On a lightly floured surface
- roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges
- as you would a pizza. Roll each wedge starting at the wide end
- and ending at the point. Place onto a lightly greased cookie sheet
- and bend the ends so that they are crescent shaped. Cover with a towel
- and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold.
- Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven
- or until golden.
Prep Time: 2 hrs
Cook Time: 15 mins
Total Time: 10 hrs 15 mins
Servings: 16