Thursday, March 14, 2013

Recipe: Homemade Crescent Rolls

If you were at Soup Group today, you got to discover first-hand how delicious Morgan Heyland's homemade crescent rolls were! If you want to try them at home, here's the recipe:

1 tablespoon active dry yeast (one packet)
1/2 cup granulated sugar
3 eggs
1 cup lukewarm water
1/2 cup butter, melted
1/2 teaspoon salt
4 cups all-purpose flour

Mix yeast, sugar, eggs, water, butter and salt together in a large bowl, all at once.  Add 4 cups of all-purpose flour.  Mix well with a spoon, cover bowl with plastic wrap and allow dough to rise 4-6 hours or overnight in the refrigerator.  Do not knead the dough.  Turn out dough on a lightly floured surface and divide in half.   Roll each half of dough into a circle.  Brush with additional melted butter and cut into 16 pieces, like a pizza.   Roll up each piece from the large end to the point.  Place rolls on a cookie sheet and let rise 30-60 minutes.  Bake at 375 degrees for 8-10 minutes.

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