- 2 packages (1/4 ounce each) active dry yeast
- 2 cups warm whole milk (110° to 115°)
- 2 large eggs, lightly beaten
- 1/4 cup butter, melted and cooled
- 3 tablespoons sugar
- 1 teaspoon salt
- 6-1/2 to 7 cups all-purpose flour
- Additional melted butter, optional
- In a large bowl, dissolve yeast in milk. Add eggs, butter, sugar salt and 4 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.Turn onto a 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-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. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 12-14 minutes or until golden brown. Brush with butter if desired. Yield: 3 dozen.
Reviews forButtery Crescents
"These are the rolls we use every Thanksgiving. It's a command performance. They're good and easy as well -- a great combination! It takes me about three hours. I make sure these are the last thing out of the oven so that they are hot and delicious! Be sure and do what the recipe says: knead for 6 to 8 minutes. It actually makes the rolls bigger."
"My mother has been raving about this recipe for several months now. She, in her day, use to bake all the time, but now that she is getting on in her years, for her to rave about a bread recipe must really mean it is a winner. This summer we had the opportunity to travel to my home State, to be delightfully greeted with a warm batch of these buttery cresents. They freeze well, and reheat without being chewy. Mom likes to make a double batch and serve them with honey butter."
"This is the only roll recipe my family uses. I like to use butter flavored shortening and bread flour for a tender chewy roll, but my aunt makes them as written and they are excellent either way."