This is a really great crescent roll recipe. It is one of the best that I have made and eaten. I am excited to make them for Thanksgiving dinner this year.
2 packages (1/4 ounces each) active dry yeast
2 cups warm milk (110 to 115 degrees)
1/4 cup butter or margarine, melted and cooled
3 tablespoons sugar
1 teaspoon salt
6 1/2 to 7 cups all purpose flour, divided
additional melted butter or margarine, optional
In a large mixing bowl, dissolve yeast in warm milk. Add eggs, butter, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down and divide in thirds. Roll each portion into a 12-inch circle, cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 12-14 minutes or until golden brown. Brush with butter if desired.
Yield: 3 dozen
2 packages (1/4 ounces each) active dry yeast
2 cups warm milk (110 to 115 degrees)
1/4 cup butter or margarine, melted and cooled
3 tablespoons sugar
1 teaspoon salt
6 1/2 to 7 cups all purpose flour, divided
additional melted butter or margarine, optional
In a large mixing bowl, dissolve yeast in warm milk. Add eggs, butter, sugar, salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto floured surface, knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down and divide in thirds. Roll each portion into a 12-inch circle, cut each circle into 12 wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 12-14 minutes or until golden brown. Brush with butter if desired.
Yield: 3 dozen
Thanks Heather for the heads up--there are a lot of great recipes here you've compiled! The tough part for us is the fact that our oldest daughter has Celiac disease, which means no wheat or anything w/ food starch in it, like canned soups- I know, what a bummer! But the hamburger soup is gluten free, so we'll give it a try! :)
ReplyDelete