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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Found in my recent TOH magazine. Light and tasty rolls and very easy to make them. Please add in time for rising. Ingredients:
1 tablespoon active dry yeast |
1 teaspoon sugar |
1/3 cup sugar |
1/2 cup warm water (110 - 115 degrees) |
1/2 cup butter, softened |
1/2 cup warm 2% milk (110 - 115 degrees) |
1 egg |
3/4 teaspoon salt |
4 cups all-purpose flour |
Directions:
1. In a large bowl, dissolve yeast and 1 teaspoon sugar in warm water. Add the butter, milk, egg, salt, remaining sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place point side down 2 inches apart on greased baking sheets. Curve ends to form crescents.
4. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 10-12 minutes or until golden brown. Remove from pans to wire racks.
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