Buttery Crescent Rolls
Dallas
These are great for dinner rolls or for breakfast sandwiches.
ingredients
- 1 pkg. (1/4oz)Active Dry Yeast
- 1/2 C. Warm Water (110° to 115°)
- 1/2 Warm Milk (110° to 115°)
- 1/2 C. Butter, softened
- 1/3 C. Sugar
- 1 Egg
- 3/4 tsp. Salt
- 4 1/2 C. All-Purpose Flour
- 4 Tbsp. Butter, melted for basting
directions
- 1
In large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt, and 2 cups flour. Beat on medium for 2 minutes. Stir in enough remaining flour to form a soft dough.
- 2
Turn onto floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
- 3
Preheat oven to 375°. Punch the dough down. Turn onto a floured surface. Divide in half. Roll each half into a 12 inch circle. Cut each circle into 12 equal wedges. Roll wedges from large side to smaller side. Place on greased baking sheet 2 inches apart, with the loose end on the bottom. Curve ends to form crescents, or all the way around for sandwiches. Cover and let rise until doubled, about 30 minutes. Bake for 12 to 14 minutes, basting with melted butter occasionally. Let stand 5 minutes, before removing from pan.
notes
For breakfast sandwiches, cut crescents in half to form a bun. Layer with cheese, egg, and your choice of meat.
Source: Tammy
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