Wednesday, November 26, 2014

Crescent Rolls

1 package dried yeast (or 1 Tablespoon)
¼ cup warm water
¾ cup lukewarm milk (scalded, then cooled)
¼ cup sugar (or honey)
1 tsp salt
1 egg
¼ cup shortening or butter, softened
3 ½ to 3 ¾ cups all purpose flour (organic if possible)

(This recipe can be doubled)

Dissolve yeast in warm water. Stir in milk, sugar, salt, egg, shortening, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.  

Turn dough onto lightly floured board or counter top; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in a warm place until doubled, about 1 ½ to 2 hours (Keep out of drafts, dough is ready if you poke it with your fingers and an impression remains).

Punch dough down. Divide in half. Roll half the dough into a 12” circle, about ¼ inch thick. Spread with butter and cut into 8- 16 wedges depending on what size rolls you want. Roll up beginning at the wide edge so point is on the outside. Place rolls with point underneath on baking sheets. Curve slightly. Brush with melted butter. Let rise for 20 minutes before baking. Heat oven to 400 degrees. Bake Rolls 15 to 20 minutes.

Notes: This recipe is a family favorite and all of my children have learned to make these for themselves. We usually make these for the major holidays, like Easter, Thanksgiving, and Christmas. Though my kids are spread across the country, making these rolls makes us feel connected no matter where we all are! For our family, I usually double this recipe.