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Rolls: Sister Schubert's Crescent Rolls

Source of Recipe

Sister Schubert's Secret Bread Recipes


List of Ingredients

1 package active dry yeast
1 cup warm water (105-115ºF)
1 cup sugar
1 teaspoon salt
3 large eggs, lightly beaten
4 1/2 cups flour
1/2 cup butter, softened and divided


Recipe

Combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes. Combine yeast mixture, sugar, salt and eggs in a large bowl. Add flour; stir until dough pulls away from bowl. Turn dough out onto a well-floured surface and knead 5 minutes. Place in a well greased bowl, turning to grease top. Cover loosely and let rise in a warm place (85ºF) free from drafts for 1 hour or until doubled in bulk.

Punch dough down; turn out onto a lightly floured surface. Divide dough in half. Roll 1 portion into a 12" circle; spread with 1/4 cup of butter. Cut circle into 12 wedges. Roll up each wedge, beginning at wide end. Place on lightly greased large baking sheets, point sides down, leaving 2 inches of space between rolls; curve ends into a crescent shape.


Repeat procedure using remaining dough and 1/4 cup of butter. Brush rolls with melted butter just before final rising. Cover loosely and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk. Preheat oven to 400ºF. Bake rolls, uncovered for 12 to 15 minutes or until lightly browned. Yield 2 dozen.