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Ice Box Crescent Rolls




Source of Recipe


Internet


List of Ingredients




2 cups milk
1/2 cup sugar
1 teaspoon salt
1 (1/2 ounce) package active dry yeast
3 tablespoons warm water (105 degrees F to 115 degrees F)
3/4 cups butter, melted
1 egg
6 cups all-purpose flour


Recipe



In a 1-quart saucepan scald milk; stir in sugar and salt. Cool to lukewarm (105 to 115 degrees F). In large mixer bowl dissolve yeast in warm water. Add milk mixture, butter, egg and 3 cups flour.
Beat at medium speed, craping bowl often, until smooth (1-2 minutes). By hand, stir in remaining 3 cups flour until well mixed.

Cover; refrigerate for 3 hours at least, or overnight.

Punch down dough, devide dough into thirds. Roll each third into 12-14 inch circle. Cut each circle into 16 pie-shaped wedges. Roll each wedge into crescent shape. Place on greased cookie sheets.

Cover; let rise in a warm place until double in size.

Heat oven to 375 degrees F. Bake for 14-18 minutes, or until golden brown.