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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
1/2 cup warm water
1/4 cup scalded whole milk see note for help any milk is fine
4 1/2 teaspoons active dry yeast
1 teaspoon sugar
3 large eggs
1/2 cup sugar
1/2 cup unsalted butter, room temperature see note**
5 to 5 1/2 cups of flour (all purpose)
1 1/2 teaspoons real salt (not kosher)
Canola Oil
Extra butter for after baking
Instructions
1.In a bowl, add the 1/2 cup warm water, 1/4 cup warm milk , yeast and 1 teaspoon of sugar. Stir to combine. Set aside in a warm place to foam for 10-20 minutes.
2.Meanwhile, in a separate bowl, lightly whisk the eggs, and add the butter, and 1/2 cup of sugar, stir with a wooden spoon until well combined.
3.Add one cup of flour and the salt, mix again.
4.Add the scalded milk and yeast mixture, mix and add 1 cup of flour.
5.Add an additional cup of flour and mix until the dough starts to pull away from the sides of the bowl. Add more flour in 1/4 cup increments until the dough does not stick to your fingers but still indents when lightly pressed.
6.Spread a little oil in a small grocery or plastic bag, scrape dough out of bowl and into the bag. Twist loosely and tuck under the bag.
7.Allow the dough to rise for 45-60 minutes. Punch down and allow to rise an additional 45-60 minutes.
8.Divide the dough in half and roll into a circle. Cut into 12 pieces. Roll the dough triangle from the wide end into a crescent roll. Place the rolls onto a greased cookie sheet. Repeat with remaining dough and cover lightly with a kitchen towel. Allow to rise for 45 minutes to 1 hour.
9.Heat the oven to 375 degrees and bake 12-15 minutes.
10.Brush the hot rolls with melted butter
Notes
The instructions may seem a little odd, but for best results follow them exactly. adapted from Ann Romney's The Romney Family Table Cookbook.
**to scald milk** heat a saucepan over medium low heat and add the milk. Warm the milk until scalded (it will be foamy around the edges and if you touch the top with a wooden spoon there will be a little film or skin on it. DO NOT BOIL). Remove from heat and allow to cool to lukewarm.
**the butter MUST be room temp or it will be too hard to mix into the egg. If you absolutely must you can use the microwave to warm it at 5 second intervals, but do not let it melt.
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Hot Crescent Rolls
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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
1/2 cup warm water
1/4 cup scalded whole milk see note for help any milk is fine
4 1/2 teaspoons active dry yeast
1 teaspoon sugar
3 large eggs
1/2 cup sugar
1/2 cup unsalted butter, room temperature see note**
5 to 5 1/2 cups of flour (all purpose)
1 1/2 teaspoons real salt (not kosher)
Canola Oil
Extra butter for after baking
Instructions
1.In a bowl, add the 1/2 cup warm water, 1/4 cup warm milk , yeast and 1 teaspoon of sugar. Stir to combine. Set aside in a warm place to foam for 10-20 minutes.
2.Meanwhile, in a separate bowl, lightly whisk the eggs, and add the butter, and 1/2 cup of sugar, stir with a wooden spoon until well combined.
3.Add one cup of flour and the salt, mix again.
4.Add the scalded milk and yeast mixture, mix and add 1 cup of flour.
5.Add an additional cup of flour and mix until the dough starts to pull away from the sides of the bowl. Add more flour in 1/4 cup increments until the dough does not stick to your fingers but still indents when lightly pressed.
6.Spread a little oil in a small grocery or plastic bag, scrape dough out of bowl and into the bag. Twist loosely and tuck under the bag.
7.Allow the dough to rise for 45-60 minutes. Punch down and allow to rise an additional 45-60 minutes.
8.Divide the dough in half and roll into a circle. Cut into 12 pieces. Roll the dough triangle from the wide end into a crescent roll. Place the rolls onto a greased cookie sheet. Repeat with remaining dough and cover lightly with a kitchen towel. Allow to rise for 45 minutes to 1 hour.
9.Heat the oven to 375 degrees and bake 12-15 minutes.
10.Brush the hot rolls with melted butter
Notes
The instructions may seem a little odd, but for best results follow them exactly. adapted from Ann Romney's The Romney Family Table Cookbook.
**to scald milk** heat a saucepan over medium low heat and add the milk. Warm the milk until scalded (it will be foamy around the edges and if you touch the top with a wooden spoon there will be a little film or skin on it. DO NOT BOIL). Remove from heat and allow to cool to lukewarm.
**the butter MUST be room temp or it will be too hard to mix into the egg. If you absolutely must you can use the microwave to warm it at 5 second intervals, but do not let it melt.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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