Butter Crescent Rolls
Source of Recipe
The Pastry Shop
List of Ingredients
2 pkg. active dry yeast
3/4 c. warm water (105 to 115 degrees)
1/2 c. sugar
1/2 c. butter, melted
2 large eggs, lightly beaten
1 1/2 tsp. salt
4 c. all-purpose flour, divided
1/4 c. butter, softened
Recipe
(1) Combine yeast and warm water in a 2-cup liquid measuring cup; let stand
5 minutes
(2) Combine yeast mixture, sugar, and next 3 ingredients in a large bowl; add 2 c. flour, stirring well. Gradually stir in remaining flour to make a soft dough.
(3) Turn dough out onto a well-floured surface, and knead 3 or 4 times. Place in a well-greased bowl, turning to grease top.
(4) Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.
(5) Punch dough down, and divide into thirds; shape each portion into a ball. Roll each ball into a 12-inch circle on a lightly floured surface;
spread with softened butter. Cut each circle into 12 wedges. Roll up each wedge, starting with wide end; place rolls, point side down, on greased baking sheets.
(6) Cover and let rise in a warm place (85 degrees), free from drafts, 20 minutes or until doubled in bulk.
(7) Bake at 375 degrees for 12 minutes or until golden. Brush the rolls with additional melted butter, if desired. Yield: 3 dozen
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