December 3, 2007

Crescent Rolls

My dear friend has had the privilege of marrying into an amazing family. You know, the Norman Rockwell kind of thing... four living grandparents, devoted parents, aunts and uncles, and plenty of cousins for her daughters to play with. She is truly fortunate.

Another benefit of this wonderful family is the food. On more than a few occasions, my family has had the pleasure of joining them for a holiday meal. What a treat! Although all the food is delicious, I always look forward to the big basket of crescent rolls, or "Sunday Hot Rolls" as they like to call them.

The rolls are really quite easy to make. Although, with two extended raising periods, they do require a little advanced planning. I hope you will give them a try. They are certainly worth the effort.

Crescent Rolls

1 pkg. active dry yeast

1 c. warm water

1/2 c. sugar

2 eggs, lightly beaten

1/2 c. oil

1 tsp. salt

4+ c. flour

In the bowl of your mixer, dissolve the yeast in the warm water. Let it stand for 5-10 minutes or until it is creamy. Add the sugar, eggs, oil and salt. Gradually add the flour stirring until combined. Add enough flour until the dough is no longer sticky.

Turn the dough out onto a floured surface. Knead the dough until it is smooth and supple. Form the dough into a ball and place in an oiled bowl. Cover and let raise for 8 hours or overnight.

Punch down the dough and knead for a minute or two. Divide the dough and roll it out on a lightly floured surface. Cut the rolled dough into squares and then into triangles. Roll the dough into crescents and place on a baking sheet. Cover and raise for 3-6 hours.

Bake the rolls at 375 degrees F. for 6-8 minutes.

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