November 29, 2010

Crescent Rolls

Adapted from BH&G

4 1/2 teaspoons active dry yeast
1/4 cup warm water
2 cups warm milk
1/2 cup sugar
1 egg
1 teaspoon salt
6 1/2 cups all purpose flour
3/4 cup melted butter

Dissolve yeast in warm water. Add milk, sugar, egg, salt, and half the flour. Beat until smooth. Add in melted butter and remaining flour and continue mixing. No need to knead. Place dough in a large greased bowl. Cover and refrigerate overnight.
Divide the dough into three equal pieces. Roll each piece out into a circle. Cut each circle into 12 wedges (like you're cutting a pizza). Roll each wedge up from the wide end. Place each roll on a greased baking sheet. Once done, cover and let rise until doubled (about an hour).
Bake at 350* for 15-20 minutes.

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