Monday, March 2, 2009

Roxi's Crescent Rolls

This recipe can be found in the family cook book. I was hungry for a roll and this sounded fun and easy. I did change things up a bit in that I started the dough around 10 in the morning, rolled them out around 2ish in the afternoon and baked them up at 5 pm for dinner. The dough was very soupy when I scooped in out of the pot. Hugo thought it was very funny to see my fingers all gloopy, gunky with the dough. I added a lot of flour to be able to roll them out. I should talk to Roxi to find out what the recipe is like if made overnight. Anyway, they worked and are sweet tasting and very addicting rolls. I highly recommend them!

Melt together in a large stock pot and let cool:
1 cup milk
1 stick butter
Mix together and moisten with 1 cup of warm water:
1 pkg or 1 T yeast
1 T sugar
Add above two groups to this in stock pot and then add 4 cups flour
3 eggs
1 cup sugar
1 tsp salt

Mix ingredients with wooden spoon until well blended. Cover with pot lid and let it sit overnight. Divide into 2 pieces. Roll on floured surface into two big circles (1/4" thick). Cut like pizza and roll into crescent shape. Let rise 3 to 4 hours on greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes. After removing from cookie sheets, brush each roll with butter.

*Okay, just realized that I didn't grease the cookie sheets or brush with butter - didn't miss either step at all. I also completely filled two large cookie sheets with these rolls. Was it the added flour or the recipe itself, I'm not sure. Talk to Roxi! Enjoy!