Saturday, January 16, 2010

Crescent Rolls

This makes a lot of rolls; I prefer to halve the recipe when I’m making it for my family, because there are so many.
This dough is VERY sticky, closer to cookie dough than a traditional bread dough. I thought for sure I hadn’t made the recipe correctly the first time I did it, but it was just fine. Do not be tempted to add more flour or they will not be as soft as they should be.

1 ½ c. warm milk
2 c. softened margarine, divided
1 c. sugar
1 ½ tsp. salt
6 eggs
8 c. flour
2 Tbsp. yeast + 2 tsp. sugar (mix in ½ c. warm water)

1. Using 1 c. of the softened margarine, blend all ingredients except yeast mixture in a mixer. Add yeast mixture and blend. Store in a very large Tupperware bowl in the refrigerator overnight.
2. In the morning, stir down. Divide dough into 4 sections for very large rolls (I divide mine into 6 sections for dinner sized rolls). Roll one section at a time into a 12-14 inch circle on a well floured surface. Spread with additional softened margarine.
3. Cut into 8 pie shapes (I use a pizza cutter). Roll crescents from the large end to the small end, leaving a ¼ to ½ inch tail. Curve the roll into a crescent and place on a greased heavy cookie sheet or shallow baking pan.
4. Cover with a lightweight flour sack towel. Let rise 4-5 hours or until doubled. It takes a long time since the dough was cold.
5. Bake at 350 for 7-12 minutes or until lightly browned. Do not overcook.
6. If you are transporting these, do not stack them, they are very light and fragile.

Yield: 32 very large rolls or 48 dinner rolls

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