Monday, July 13, 2015

Grandma Betts' Crescent Rolls

I just got a copy of the recipe from Rachael, and I'm sure that I'm not the only one who would like to have it (having very fond memories of these rolls).

2 packages (2 T.) active dry yeast
¾ cup of dry milk powder (omit if using milk instead of water)
¼ c. sugar
2 cups of warm water (or milk)
-- about 110 degrees F.
1 tsp. salt
¼ c. vegetable oil (or melted butter)
5-6 cups of flour
Melted butter

Soften yeast in warm water. Stir with a fork after about 7-10 minutes and add dry milk powder, sugar, salt, and oil (or butter). Slowly add flour and mix with dough hook of electric mixer. Continue to add flour until mixture pulls away from the sides of the bowl. You may need a little extra flour, but the dough should be soft and slightly sticky. Knead in machine for about 8 more minutes. Spray the dough with a little olive oil and cover the plastic wrap. Then, place bowl in a warm place and allow the dough to rise for about an hour, or until double in bulk.

Grease two large cookie sheets. Punch dough down and divide into two equal parts. Turn one part out onto floured surface and roll into a 12 inch circle. Brush the circle of dough with melted butter and cut into 12 equal wedges with a pizza cutter. Starting from the large end, roll each wedge into a crescent and pinch the pointed end under the roll as you place it onto the cookie sheet, leaving space to allow for rolls to double in size. Brush the tops of the rolls with melted butter. Repeat process with second half of the dough.

Preheat oven to 400 degrees after rolls have been rising for about 20 minutes. After they have doubled in size, bake in preheated oven for about 12-15 minutes. I bake one pan at a time and watch them to see how they are browning. Adjust time as needed. Sometimes you will need to bake slightly longer for rolls to achieve the desired color.