Thursday, May 6, 2010

Crescent Rolls

Carol Ockey
4 eggs
1/2 c plus 2 T sugar
beat till creamy
3 C hot tap water
1/2 c melted butter
4 c flour
3/4 T salt
2 T instant yeast
mix on low, beat till creamy at medium, then high
2-3 c flour, till soft moist dough pulls away from sides of mixing bowl
knead 5-8 minutes
cover bowl with a towel and let it sit 15 minutes, mix again 1-2 minutes, let stand 15 minutes more
divide into 1/3rds and roll out, grating and folding 1/2 c butter per 1/3rd of dough
cut each batch into 12 triangles, and roll into crescent rolls
allow to rise on parchment-lined pans, covered, for at least 3 hours (maybe 5)
bake 350 x 15 minutes one pan at a time

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