Homemade Golden Crescent Rolls
My family prefers homemade crescent rolls to the typical store-bought kind. They bake up warm and tender. —Marcy Savoie, Edwardsville, Illinois
Total TimePrep: 30 min. + rising Bake: 10 min.
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm 2% milk (110° to 115°)
- 1 large egg, beaten
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 3-1/2 to 4 cups all-purpose flour
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, egg, sugar, butter, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
- Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Turn onto a lightly floured surface; divide in half. Let rest 10 minutes. Roll each portion into a 12-in. circle; cut each into 12 wedges. Roll up wedges from the wide ends. Place 2 in. apart on ungreased baking sheets, point side down; curve to form crescents. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
- Preheat oven to 375°. Bake 8-10 minutes or until golden brown. Remove to wire racks; serve warm.
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