Homemade Crescent Rolls
This handy recipe lets me start the preparation the night before. The day of the party, I shape the rolls before guests arrive, let them rise and pop them into the oven for fresh-baked rolls in minutes.
Lynn McAllister, Mt. Ulla, North Carolina
24 ServingsPrep: 30 min. Bake: 20 min.
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 1 cup butter, melted
- 1/2 cup sugar
- 3 eggs
- 1/2 teaspoon salt
- 4 to 4-1/2 cups King Arthur Unbleached All-Purpose Flour
- In a small bowl, dissolve yeast in warm water. In a bowl, beat butter
- and sugar. Add eggs, salt and yeast mixture. Stir in enough flour
- until dough leaves the sides of bowl and is soft (do not knead).
- Cover and refrigerate overnight.
- Punch dough down. Turn onto a floured surface; divide in half. Roll
- each portion into a 12-in. circle; cut each circle into 12 wedges.
- Roll up wedges from the wide end and place with pointed end down on
- greased baking sheets. Curve ends to form crescents. Cover and let
- rise in a warm place until doubled, about 1-1/2 hours. Bake at
- 350° for 20-22 minutes or until golden brown. Remove from pans
- to wire racks. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 169 calories, 8 g fat (5 g saturated fat), 47 mg cholesterol, 135 mg sodium,